Things my friend Hugo says
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Orange Tempeh
Introduction
When I lived on Canal street, a naked guy covered in KY jelly was running down the street, being chased by the police. It took a half hour for the police to pin him down because he was so slippery. When they finally did, they beat the shit out of him and threw him in a van and sped away.
Ingredients
- 8 oranges
- Ginger
- 4-5 garlic cloves
- 2 packages of tempeh or pumfu
- Barley or rice
- Broccoli or kale
- Coconut oil
- Sesame oil
- Corn starch
- Olive oil
- Soy sauce
- Mirin
- Maple syrup
- Coriander
- Garam masala or Fly by Jing Mala Spice
- Szechuan peppercorns
- Sesame seeds
- Cilantro
- 1 Lime
Makes enough for three people.
Instructions
- Begin cooking the barley or rice.
- Juice the oranges into a bowl.
- Peel several chunks of ginger, and send them through a garlic press into the juice.
- Crush / loosely chop the garlic, add to the juice.
- Add a hearty splash of soy sauce and mirin, 1-3 tablespoons of maple syrup (to taste).
- Add a blend of oils—primarily coconut oil—to thinly cover a cast iron or thick-bottomed pan and heat at medium. Make sure the pan is hot but not so hot that the oil starts smoking.
- Add the coriander and other spices to the oil.
- Cut the tempeh into bite-sized triangles and add to the oil. Fry both sides till crispy and golden. Remove from the oil and place on a plate lined with paper towels. Salt the tempeh.
- Stir your orange mixture and add to the hot oil. Add a bit of corn starch. Reduce heat and simmer until it thickens into a nice sticky sauce.
- Rinse and chop the broccoli or kale into bite-sized pieces.
- When the sauce is about the right consistency, add the broccoli/kale to sauté.
- Serve tempeh over barley (or rice). Smother in the orange sauce and kale. Garnish with crispy shallots, sesame seeds, cilantro, sriracha, and a wedge of lime.
Inspired by a recipe from Jude Blereau.