2 recettes for Orange Pan-glazed Tempeh

Recipe 1: Orange Pan-glazed Tempeh with Broccoli

Ingredients:

• 8 oz. tempeh, sliced into strips
• 1 large head of broccoli, cut into florets
• 1/2 cup orange juice
• 2 tbsp. soy sauce
• 2 tbsp. maple syrup
• 1 tbsp. sesame oil
• 1 tbsp. cornstarch
• 1 tbsp. vegetable oil
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the orange juice, soy sauce, maple syrup, sesame oil, cornstarch, salt, and pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the tempeh strips to the skillet and cook for 2-3 minutes on each side until they are browned and crispy.
4. Add the broccoli florets to the skillet and stir to combine with the tempeh.
5. Pour the orange glaze mixture over the tempeh and broccoli and stir to coat evenly.
6. Cook for 3-4 minutes, stirring occasionally, until the sauce has thickened and the broccoli is tender.
7. Serve immediately, garnished with sesame seeds and chopped scallions if desired.

Recipe 2: Orange Pan-glazed Tempeh with Quinoa Salad

Ingredients:

• 8 oz. tempeh, sliced into strips
• 1 cup quinoa, cooked according to package instructions
• 1 orange, peeled and segmented
• 1/4 cup chopped fresh cilantro
• 2 tbsp. orange juice
• 2 tbsp. soy sauce
• 2 tbsp. honey
• 1 tbsp. vegetable oil
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the orange juice, soy sauce, honey, salt, and pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the tempeh strips to the skillet and cook for 2-3 minutes on each side until they are browned and crispy.
4. Pour the orange glaze mixture over the tempeh and stir to coat evenly.
5. Add the cooked quinoa to the skillet and stir to combine with the tempeh and sauce.
6. Cook for 1-2 minutes until the quinoa is heated through.
7. Remove from heat and add the orange segments and chopped cilantro.
8. Serve immediately, garnished with additional cilantro and orange segments if desired.