Agave Coriander Glazed Tempeh
Servings: 2 Large
Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans. Tempeh's high protein content and ability to absorb flavor makes it a wonderful main dish or addition to any entree. The savory sweet combination of this recipe delivers a satisfying finish. We especially enjoy this dinner on rainy evenings when winter is in full swing on the island.
Ingredients:
1 8 Oz. Box of Tempeh (We prefer Turtle Island Foods Organic Five Grain Tempeh)
2 Tbsp Olive or Coconut Oil
1 Tbsp Whole Coriander Seeds
1/4 Cup Agave
1 Tbsp Soy Sauce or Tamari
1 Tsp Lemon Juice (Preferably from a fresh lemon)
Preparation:
1. Dry roast the coriander seeds in a small sauce pan over medium heat. Be sure to move the seeds around the pan to avoid burning. They should become fragrant and begin to pop after about 2-3 minutes. Remove them from the heat and grind with a mortar and pestle or use a coffee grinder to crush the seeds. It's okay if they are not finely ground. They create a nice dimension of texture to the glaze.
2. Combine the agave, soy sauce, lemon juice, crushed coriander and olive oil in a food processor or blender and blend until agave is thoroughly mixed through. Transfer the glaze to a shallow bowl and set aside.
3. Meanwhile, heat a large frying pan on the stove over medium heat and prepare the tempeh. Slice the tempeh into 1/4 inch thick strips and dredge strips in your glaze. When the frying pan is heated, place tempeh strips onto the pan and let cook for about 5-7 minutes. Check the tempeh strips after 5 minutes. When they are a deep golden color, pour half of the remaining glaze onto the strips and flip. Cook for another 5 minutes, pour remaining glaze on top and flip one last time. If tempeh is sticking to the pan, add additional olive oil one tbsp. at a time. Check the tempeh after 2 minutes and transfer to a plate once it reaches a dark, caramelized color. Enjoy!
