Vegan Orange Marinated Tempeh

Instructions

1. Step 1

   Cut the tempeh into 1 cm-thick strips or cubes on the cutting board with the chef's knife.

   Cookware: Chef Knife, cutting board

2. Step 2

   Finely mince the garlic on the cutting board, then add it to the mixing bowl with the orange juice, soy sauce, and ground ginger. Whisk until evenly combined.

   Ingredients used: 3.0 clove Garlic, 180.0 ml Orange Juice, 45.0 ml Soy Sauce

   Cookware: Chef Knife, cutting board, mixing bowl, whisk

3. Step 3

   Add the tempeh to the marinade in the mixing bowl and turn the pieces with the tongs until coated. Marinate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 400.0 gr Tempeh

   Cookware: mixing bowl, tongs

4. Step 4

   Preheat the oven to 200°C for 10 minutes while the tempeh marinates.

   Timer: 10 min (fixed)

   Parallel with step: 3

   Cookware: oven — preheat

5. Step 5

   Use the tongs to arrange the marinated tempeh in a single layer on one 30 x 40 cm baking sheet. Pour the remaining marinade into the saucepan.

   Cookware: baking sheet, saucepan, tongs

6. Step 6

   Bake the tempeh at 200°C for 25 minutes, turning the pieces with the tongs halfway through. They are ready when browned at the edges and firm.

   Timer: 25 min (scalable)

   Cookware: baking sheet, oven — 200°C, tongs

7. Step 7

   While the tempeh bakes, reduce the marinade in the saucepan over medium heat for 8 minutes, stirring occasionally until glossy and slightly thickened.

   Timer: 8 min (scalable)

   Parallel with step: 6

   Cookware: saucepan — medium heat

8. Step 8

   Transfer the baked tempeh into the saucepan with the tongs and turn gently until every piece is coated with the reduced orange sauce.

   Cookware: saucepan, tongs