Orange glazed tempeh back-story
Kids! It’s story time!
When I was a kid and Chinese restaurants began … well, began to exist in Slovenia. I begged my parents on every birthday if we could go eat there. I LOVED IT SO MUCH.
Fast forward to the days, when I became a student of psychology, I used to eat Chinese food almost everyday. As a student I had access to student coupons meaning a meal in a lot of restaurants would cost me around 2,5€.
Bottomline: I had an opportunity to eat there every day AND for cheap! It sure made my stomach hurt, but I couldn’t resist it. I just craved Chinese food so much. One of my favorite things to order was sweet&sour chicken. Thick sauce, pieces of pineapple and bell pepper, chicken and white rice. Such trashy food, so good.
Now that I am older a lot of has changed. I don’t eat chicken anymore. And I don’t go to Chinese places anymore (maybe once per year). But I still love the style of those sauces.
Orange glazed tempeh - my imagination or?
So since I love tempeh I decided to use it instead of chicken. And I didn’t want to fry it - so I baked it. Half a year ago I noted down in my notebook tempeh+orange sauce!!
I had no idea how I will pull it off and I was actually postponing making the recipe UNTIL I watched The Try Guys video where Keith eats everything at Panda Express.
Chicken in orange sauce looked like something I wanted my dish to look like and KABAM. It is now presented to you dear people.
Hope you like the recipe!
(If you want to use tempeh in another way, try this sweet potato with curried tempeh.)
it would be great if you have
For the oven baked tempeh
For the sauce
roll up your sleeves
Let's coat the tempeh!
Start preheating the oven on 200ºC. Cut tempeh to small cubes. In a small bowl mix together flour, cornstarch, oil, salt, soy sauce and water. Add the cubed tempeh and coat it well.
Line a baking tray with parchment paper. Add coated tempeh and bake for 30 minutes.
In a small bowl mix together cornstarch, vinegar, water, sesame oil, soy sauce, sugar, orange juice and orange zest.
In a pan heat the oil and add garlic and ginger. Fry for 30 seconds. Then add the orange mixture and cook it for about 2 minutes. Add the baked tempeh and cook for a minute more.
The flavor develops best if you let it sit for 15 minutes. When you are ready, serve it over some steaming jasmine rice and sprinkle with toasted sesame seeds.
You can also try using tofu. Just make sure to squeeze out all the excess liquid.
Me and Klemen were pleasantly full after this meal. If you gonna add some vegetables to your lunch maybe it could serve 4 people. I guess.