Saturday, January 19, 2008
Tangerine Sesame Tempeh
Here's another winner from Eat, Drink & Be Vegan - with a little change up. The recipe in the book is Orange Sesame Tofu, but instead of orange juice and zest we used up the last of the Florida tangerines my parents sent. And as the title suggests we used tempeh instead of tofu. The beauty of this recipe is in how quickly it comes together. Just throw the tofu or tempeh in with some marinade ingredients, then you can bake it immediately or wait a while. When you're ready to bake it just pop the whole thing in the oven for 20 minutes or so and out comes a delicious glaze (thanks to the arrowroot or cornstarch in the marinade). Sprinkle some sesame seeds and scallions on top and that's it. A little kale on the side was good in our case.