Tempeh Grape Orange Lemon Sauce

Tempeh has been a staple in Asian, particularly Indonesian, cooking for centuries. It is a rich source of protein and pairs well with rice and vegetables, can be added in soups, or sliced and then grilled, fried, or sautéed with other vegetables and sauces as a wonderful starter. Tempeh is often used as a meat substitute in vegan cooking due to its chewy texture, excellent flavor absorption, and impressive nutritional profile. When purchasing tempeh, opt for organic bean tempeh, which is commonly available in health-food stores.

Tempeh’s Beginning?

Tempeh is a culinary gift from Indonesia with a colorful, rich history. It was discovered when leftover soybeans outside a factory began to grow a beneficial fungus. This microbe, known as Rhizopus Oligosporus, was harvested and used to ferment soybeans to create tempeh. In Indonesia, tempeh is made by de-shelling soybeans, cooking them until soft, drying them, and then mixing them with a catalyst before fermenting in plastic bags or banana leaves to form tempeh cakes.

This recipe, Tempeh Grape Orange Lemon Sauce, features tempeh prepared in two ways – grilled and marinated – showcasing a unique sweet, sour, and tangy flavor profile.

Print Recipe

Tempeh 2 Ways with Grape, Orange, and Lemon Sauce

Accompaniment/Starter – Indonesian

By Dadaji – Serves: 5

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Ingredients

• For grilled tempeh
• One 250 gram block of tempeh
• 1 teaspoon salt, or to taste
• 1 teaspoon turmeric powder
• 1 1/2 teaspoon cumin powder
• For tempeh marinated in orange, grape and lemon juice
• Juice of 3 oranges
• Juice of 1 lemon
• 1/2 a cup grape juice
• 2 tablespoon soy sauce
• 1 tablespoon ginger juice
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• One 250 gram block of tempeh
• For frying
• 2 tablespoon sesame oil
• For the sauce
• 1 tablespoon rice flour

Instructions

For Grilled Tempeh

1

Preheat oven to 375°F.

2

Cut tempeh into bite-size cubes and marinate with salt, turmeric powder, and cumin powder.

3

Place the cubes on a greased baking tray and grill for 15 minutes.

For tempeh marinated in orange, grape, and lemon juice

4

In a bowl, mix orange juice, grape juice, lemon juice, soy sauce, ginger juice, cumin powder, and turmeric powder.

5

Add cubed tempeh and marinate for at least 30 minutes.

6

Heat sesame oil in a saucepan over medium heat. Once hot, fry the marinated tempeh for 3 to 4 minutes until crispy on both sides.

7

Remove and serve hot with your main course and some sautéed or boiled vegetables.

For the sauce

8

Heat a skillet over medium heat, add the leftover marinade, and stir in rice flour.

9

Simmer until the sauce thickens, then drizzle over cooked tempeh and vegetables.

Nutrition

• 288.0 Calories
• 20.8g Carbohydrates
• 0.0mg Cholesterol
• 15.6g Fat
• 2.0g Fiber
• 19.0g Protein
• 192.0mg Sodium
• 0.0g Trans fat