Tangerine Baked Tempeh
Day 35: Yes, it was only a matter of time before the word ‘tempeh’ came up on this blog, right?
This is adapted from a tofu dish, from Veganomicon, by Isa Chandra Moskowitz & Terry Hope Romero. Their recipe calls for dark rum which I did not have, but it needs something spiky otherwise it runs the danger of being sickly, so I used red chilli flakes to give it some kick.
I, also, learned from this book that tempeh needs to be simmered in water for 10 minutes to absorb marinades more effectively.
They say you can use orange juice as an alternative to tangerines, which I did
1 packet of plain tempeh
1 heaping Tsp, tangerine zest ( I did not have this)
1/3 cup freshly squeezed tangerine juice (from 2-3 tangerines)
3 Tbs lime juice
2 Tbs soy sauce
1 Tbs agave nectar or maple syrup (I skipped this and found it sweet enough)
1 Tbs peanut oil
1/4 Tsp ground cumin
1/3 Tsp ground allspice
Freshly ground pepper
2 Tbs dark rum
Preheat oven to 425 degrees Farenheit (218 Celsius)
Slice the tempeh and simmer in boiling water for ten minutes.Mix all the other ingredients in a baking dish to form the marinade.
Once the tempeh is done, drain and add to the marinade dish. Ensure each piece is coated and bake in the oven for about 45 minutes, until marinade has reduced, flipping the pieces over every 15 minutes, or so.