Lemon Glazed Tempeh

Melbourne has the best selection of local fermented foods ever. Tempeh is one that I played around with while visiting. Hope you have as much fun as I did. Use whatever is around to enhance this fermented food and increase your friendly microbes to dance around your gut.

Tempeh 4

½ cup fresh lemon juice

The rind of ½ lemon finely grated

1 tablespoon finely grated fresh ginger

1 tablespoon tamari or Shiro miso

1 1/2 tablespoons mirin

2 teaspoons maple syrup

1/2 teaspoon ground turmeric

¼ teaspoon freshly ground black pepper

150 gm. tempeh

2 – 3 tablespoons sesame or coconut oil

½ cup finely chopped spring onions

a handful of coriander leaves

½ cup pomegranate seeds

Method

1. Combine the juice, rind, ginger tamari, mirin, maple syrup, turmeric and ground pepper in a small bowl or jar. Mix together, taste and adjust if necessary. Set aside.

2. Cut the tempeh in half diagonally, then cut each half again. Pat dry with a paper towel. If very thick, cut in half horizontally as well, but you may need to increase the amount of other ingredients.

Tempeh 1

3. Place the coconut oil (more if you have cut thick tempeh in half), so the base of the pan is well covered, over a medium – high heat. When the oil is hot add the tempeh and fry until golden. Turn the heat down and cook until golden on the other side.

4. Pour the juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced down to a thick glaze.

Tempeh 3

Turn the tempeh over once or twice during this time and spoon the sauce over the tempeh from time to time.

Tempeh 2

5. Sprinkle with spring onions, fresh coriander and pomegranate seeds just before serving or cook along in the sauce.

Tempeh 4

 

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