This version of a favourite restaurant dish is another fine example of how well citrus marries with tempeh.
2 cups (500 mL) low-sodium vegan “chicken-style” broth (see recipe here)
2 – 8 oz (230 g) packages tempeh
3 Tbsp (45 mL) dry sherry (or nonalcoholic sweet white wine)
1 1/2 Tbsp (22 mL) low-sodium soy sauce
2 Tbsp (30 mL) cornstarch
1 cup (250 mL) unbleached all-purpose flour
2 Tbsp (30 mL) any neutral flavour cooking oil
1 cup (250 mL) cold low-sodium vegan “chicken-style” broth (see recipe here)
1 cup (250 mL) fresh orange juice
2 Tbsp (30 mL) light granulated unbleached sugar
4 tsp (20 mL) fresh lemon juice
1 Tbsp (15 mL) cornstarch
2 tsp (10 mL) dark sesame oil
6 thin orange slices (with peel), cut in half
Bring first 2 cups (500 mL) broth to simmer in wide skillet or sauté pan. Add tempeh and simmer over medium-low heat, covered, for 10 minutes. Lift out tempeh using wide spatula and place on plate. Rinse out pan and dry. Quick-cool tempeh in freezer while you assemble remaining ingredients.
In small bowl whisk together sherry, soy sauce, and cornstarch. Cut tempeh into approximately 36 – 1 in (2.5 cm) squares. Dip each square into sherry-soy sauce mixture, then coat with flour and set on a dry baking sheet.
Heat oil in large seasoned cast iron skillet over medium-high heat. Add coated tempeh squares and brown on both sides. Remove to baking sheet.
Whisk together sauce ingredients, add to same pan, and stir over high heat until it begins to thicken. Add browned tempeh pieces and orange slices. When sauce is thickened to your liking, spoon each serving onto steamed brown basmati rice. Distribute orange slices and remaining sauce evenly. Serve immediately.
Each serving contains: 311 calories; 17 g protein; 15 g total fat (2.5 g sat. fat, 0 trans fat); 31 g carbohydrates; 1 g fibre; 350 mg sodium
source: “Tempeh for Dinner“, alive #358, August 2012