Hands down, this is my new favorite way to prepare and eat tempeh, and lime is now my new favorite citrus (I know, shocking, since lemon seems to star in so many of my other recipes!).
Cubes of tempeh are marinated in a mix of orange juice, maple syrup, soy sauce and sriracha, with a little squeeze of lime for acidity.
After marinating, the tempeh is then cooked to a golden brown and then glazed in the sticky, sweet and slightly spicy marinade, making it both the marinade and sauce.
Quick, easy, and delicious! If tempeh is not your thing, don’t despair, I imagine the marinade/glaze would be equally delicious on your protein of choice; tofu, shrimp, chicken, etc.
I serve this tempeh with a side of greens and black rice or aside spicy peanut noodles, or as I have it here as a topping for Super Simple Kale Salad with Orange & Almonds. Also delicious with my Kale Salad with Creamy Cashew Dressing or Raw Root Asian Slaw. It’s delicious any way you choose!
Maple Orange Tempeh
Author: Sweet Green Kitchen’s Jen Jones
Adapted from “Salad Samurai” by Terry Hope Romero
1 pound Tempeh – 2 packages
¾ cup Orange Juice
3 Tablespoons lite Soy Sauce (Organic or non GMO)
2 Tablespoons Maple Syrup
1 Tbsp Olive Oil
1 ½ teaspoons Sriracha Sauce
Zest & Juice of ½ Lime
Plus Coconut Oil for cooking