Vegan Orange Marinated Tempeh

Instructions

1. Step 1

   Cut the tempeh into evenly sized cubes.

   Ingredients used: 400.0 gr Tempeh

   Cookware: cutting board, knife

2. Step 2

   Add 2.5 cm of water to a saucepan and bring it to a boil over high heat. Place the tempeh in a steamer basket, cover, reduce to medium heat, and steam for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: saucepan, steamer basket

3. Step 3

   Whisk the orange juice, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger together.

   Ingredients used: 9.0 gr Garlic, 10.0 gr Ginger, 30.0 ml Maple Syrup, 120.0 ml Orange Juice, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

4. Step 4

   Transfer the warm tempeh to a shallow dish and pour the marinade over it. Turn the pieces to coat, then refrigerate for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: Shallow Dish, tongs

5. Step 5

   Lift the tempeh from the marinade and let the excess drip back into the dish. Reserve all of the marinade.

   Cookware: Shallow Dish, tongs

6. Step 6

   Heat the canola oil in a large skillet over medium heat. Add the tempeh in one layer and cook, turning occasionally, until browned on several sides.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Canola Oil

   Cookware: skillet, tongs

7. Step 7

   Whisk the cornstarch into the reserved marinade until smooth.

   Ingredients used: 8.0 gr Cornstarch

   Cookware: Shallow Dish, whisk

8. Step 8

   Pour the marinade mixture into the skillet. Cook over medium heat, stirring and turning the tempeh, until the sauce simmers and forms a glossy coating.

   Timer: 3 min (fixed)

   Cookware: skillet, spatula

9. Step 9

   Remove from the heat and finish with the scallions and sesame seeds.

   Ingredients used: 2.0 piece Scallion, 9.0 gr Sesame Seed

   Cookware: skillet