Tempeh Con Naranjo

Here’s a vegan version of my Pollo Con Naranja, featuring tempeh. It’s delicious! Want something a bit lighter? Try firm tofu.

Tempeh Con Naranja
4-5 servings

Brown rice (1 part brown rice to 2 parts water)

Snow peas as a side dish

1 pound tempeh, cut into 1/2” slices
1 teaspoon sesame oil

SAUCE
4 ripe oranges, juiced
1-2 tablespoons potato starch
1 tablespoon low-sodium soy sauce
Splash of balsamic vinegar
2 teaspoons finely grated organic orange peel
6 black pepper grindings
1 teaspoon cinnamon
1/2 teaspoon sweet paprika
1 teaspoon cumin
1/4 teaspoon ground cloves
1 tablespoon ancho chile powder
Cayenne pepper, to taste (start with 1/4 teaspoon)
1” fresh peeled ginger, grated
1/2 teaspoon ground coriander
4 drops liquid stevia
1 small can diced green chilies
1/2 cup diced mangos (I used frozen)

Put the brown rice on to cook. I use Safeway’s “O” (organic) quick brown rice if I’m in a hurry.

Combine orange juice and potato starch by whisking constantly over medium-high heat. It will thicken rapidly. Turn heat down, add the rest of the sauce ingredients, and simmer. It’s important to keep simmering until the spices integrate and stop tasting individually raw. Also, the goal is to balance the spice-sweet flavors. Taste and adjust favors to your preference…I like a good punch of heat.

Place a 10-inch sauté pan over medium-high heat for about 2 minutes. Add 1 tablespoon of the oil, wait another 10 seconds or so, then swirl to coat the pan.

When the pan is hot enough to sizzle a bread crumb, add the tempeh and spread it into a single layer. Cook for 10 to 12 minutes, stirring occasionally, until the tempeh turns golden brown on all surfaces. If it appears to be sticking, push it to one side, lightly spray the pan with nonstick spray—or add up to another tablespoon of oil—and then resume sautéing until all surfaces are golden.

Pour the sauce over the tempeh and continue simmering for a few minutes.

(This is where I microwave or steam some snow peas)

Serve the tempeh over rice (if using large portions of rice). Garnish with a few slices of orange.

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