Marinated Tempeh With Mango Mojo Recipe
Ingredients
| Tempeh | ||
| 1 pound soy tempeh | ||
| Orange juice | 3/4 Cup (16 tbs) | |
| Shoyu | 6 Tablespoon | |
| Lime juice | 3 Tablespoon | |
| Garlic | 6 Clove (5gm), peeled | |
| Ground cumin | 1 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| 4 teaspoons light sesame or vegetable oil | ||
| Mango Mojo | ||
| Extra virgin olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Ground cumin | 1 Teaspoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Mango | 1 Large, cut in to chunks | |
| 1 chipotle chile in adobo sauce | ||
| Lime zest | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
Directions
To make the tempeh:
1. Cut each tempeh block into 12 even and angled slices.
2. In a large saucepan, combine 2 1/2 cups of water with the orange juice, shoyu, lime juice, garlic cloves, cumin, and bay leaf. Add the tempeh. Cover and bring to a boil over high heat. Reduce the heat and simmer, uncovered, until most of the marinade is absorbed, about 15 minutes. Cover and set aside.
3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add half the tempeh and cook, stirring frequently, until golden, about 2 minutes per side. Add 2 more teaspoons of oil and repeat with the remaining tempeh.
4. Divide the tempeh evenly among 4 plates. Spoon the Mango Mojo over each serving. Place spears of Roasted Asparagus alongside, and serve.
To make the mango mojo:
1. Heat the oil and garlic together in a small nonstick skillet. Add the cumin and cook over low heat, stirring until the garlic begins to turn golden, about 3 minutes.
2. Remove from the heat and transfer to a blender along with the orange juice, lime juice, mango, chipotle chile, lime zest, and salt. Blend until smooth.
1. Cut each tempeh block into 12 even and angled slices.
2. In a large saucepan, combine 2 1/2 cups of water with the orange juice, shoyu, lime juice, garlic cloves, cumin, and bay leaf. Add the tempeh. Cover and bring to a boil over high heat. Reduce the heat and simmer, uncovered, until most of the marinade is absorbed, about 15 minutes. Cover and set aside.
3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add half the tempeh and cook, stirring frequently, until golden, about 2 minutes per side. Add 2 more teaspoons of oil and repeat with the remaining tempeh.
4. Divide the tempeh evenly among 4 plates. Spoon the Mango Mojo over each serving. Place spears of Roasted Asparagus alongside, and serve.
To make the mango mojo:
1. Heat the oil and garlic together in a small nonstick skillet. Add the cumin and cook over low heat, stirring until the garlic begins to turn golden, about 3 minutes.
2. Remove from the heat and transfer to a blender along with the orange juice, lime juice, mango, chipotle chile, lime zest, and salt. Blend until smooth.
Chef
