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6b1d190b 9e81 45bd 9ff5 7bbd259086d4  2016 06 11 20 32 38
Food52
Food52

Tempeh is Sarah Jampel's favorite soy derivative (she thinks!). She riffed on Heidi Swanson's orange-glazed tempeh. Here's how: Mix together equal parts pineapple juice (or orange) and water. Add splashes of white vine vinegar, soy sauce, mirin, and maple syrup as well as crushed garlic, grated ginger, and ground coriander. Now sauté tempeh cubes or triangles in olive oil on both sides until golden, about 10 minutes total. Add the liquid and whatever sad veg are begging to be eaten (carrots!) and simmer until the liquid has reduced into a thick sauce. Wilt some greens (Sarah had chard) in there at the end, too. Tempeh temptations!!! (Sorry ?)