Tempeh Grape Orange Lemon Sauce

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Tempeh has been a staple ingredient in Asian cooking, especially Indonesian cooking, for centuries. It is a rich source of protein and goes well with rice and vegetables,  can be added in soup, or sliced and then grilled, fried, or sauteed with other vegetables and sauces for a wonderful starter. Tempeh is often used as a meat substitute in vegan cooking since it has a similar chewy texture, absorbs flavors well, and is rich in proteins and other nutrients. If buying tempeh, try to purchase organic bean tempeh, which is readily available in most health-food stores.

Tempeh’s Beginning?

Tempeh is a gift to the culinary world from Indonesia has a colorful, rich history. Once, when some soybean was leftover outside a factory, fungus grew inside it, and it was later discovered that the fungus and soybean cake were both edible. That microbe, known as Rhizopus Oligosporus, was harvested and used to make tempeh in factories and homes alike. This fungus grows at room temperature, between 26 to 30°C, and binds the proteins in tempeh to form a thin sheet called mycelia.

In Indonesia, tempeh is made by first de-shelling soybeans and then cooking them till they’re soft. The beans are then dried and thoroughly mixed with the catalyst – Rhizopus Oligosporus. In factories, the blocks are then wrapped in plastic bags and allowed to ferment for 24 hours. In villages around Asia, tempeh is made in an artisanal way using banana leaves. First, 80 to 100 gm blocks of tempeh are wrapped in the leaves and placed in a warm place to ferment and form cakes of tempeh.

Tempeh Grape Orange Lemon Sauce marinated on juice or grapes orange and lemon is a totally new sweet and sour tangy flavor to tempeh.

Print Recipe

Tempeh 2 ways with Grape, Orange and Lemon Sauce

Accompaniment/Starter – Indonesian

By Dadaji – Serves: 5

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

Ingredients

• For grilled tempeh
• 1 250g block of tempeh
• 1 tsp salt, or to taste
• 1 tsp turmeric powder
• 1 1/2 tsp 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 tbsp soy sauce
• 1 tbsp ginger juice
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 250g block of tempeh
• For the sauce
• 1 tbsp rice flour

Instructions

For Grilled Tempeh

1

Preheat oven to 375°F

2

Cut tempeh into bite-size cubes and marinate with salt, turmeric, 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, add orange, grape, and lemon juice, soy sauce, ginger, cumin, and turmeric powder and mix well

5

Add cubed tempeh and marinate for at least 30 minutes

6

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

7

Remove and serve hot along with your main course and some sauteed/boiled veggies.

For the sauce

8

Heat a skillet over medium heat. Add the leftover marinade and stir in rice flour. Mix and simmer till the sauce thickens and drizzle over cooked tempeh and vegetables.