Tempeh is a high-protein food made from fermented soybeans. It is similar to tofu, but the texture isn’t soft and mushy. The taste is quite different, as well – mild nutty flavour. Being high in protein and a complete protein food, and cholesterol-free, tempeh is a great alternative to meat for vegetarians and vegans. Soy products reduce cholesterol, increase bone density, reduce menopausal symptoms and satisfy your hunger. Tempeh’s fermentation process decreases the phytic acid, which is found in soybeans and interferes with the absorption of zinc and other essential minerals, including calcium, magnesium, and copper. Healthy bacteria from fermentation is also great for your digestive system.
Ingredients
100g tempeh
1 tsp coconut oil
1 bunch of broccolini
1 tsp of sesame seeds
For sauce
1 orange
1 tbsp coconut amino sauce* (or tamari sauce)
1 tsp grated ginger
1 tsp minced garlic
1/2 tsp cayenne pepper
1 tsp maple syrup
pepper to taste
Cut the tempeh into cubes and set aside. Mix squeezed orange juice, orange zest and other sauce ingredients in a bowl and whisk together. Heat coconut oil in a pan over medium heat and cook tempeh 3-5 minutes each side until lightly browned. Add the sauce and steamed broccolini and cook until the sauce is reduced. Take it off the heat and transfer to a serving plate. Garnish with sesame seeds.
* Coconut amino sauce is an alternative to soy sauce. You can find in local health food shops. The coconut aminos is made from the raw sap of the coconut tree, naturally aged and is blended with sun-dried sea salt. It has got a great amino acid content. You can pretty much use it instead of soy sauce in dressing, stir-fry, marinade and dipping sauce.