4Tablespoonsof brown sugar(or your choice of sweetener), divided
Zest of 1 orange peel
Juice one orange and combine it with the shallot, garlic, ginger, soy sauce, and 1 tablespoon of brown sugar in a bowl and mix. Add the cubed tempeh and let marinate for 20 minutes.
Preheat a pan over medium-high heat.
After a thorough marinading, pour the tempeh and marinade into the pan and cook until seared on most sides.
Juice the remaining 2 oranges and combine it with the remaining 3 tablespoons of brown sugar, carrot, orange zest, and the cornstarch into a pot and turn on medium-low heat. Cook until it simmers and begins to thicken.
Skewer the tempeh onto sticks and cover in the glaze.
Want to add veggies? Alternate the tempeh with roasted or steamed vegetables. Some of my favorites are squash, eggplant, red pepper, onion, and mushroom
Take the time to marinate the tempeh. The longer the tempeh marinates the more flavor it will have.
Use freshly squeezed orange juice for the best flavor.
Cut the tempeh into even, similar-sized pieces. Not only does this make them easier to cook but it also makes them look better on the skewers.