106min 4 ppl
Tempeh Braised with Orange
67 minutes
4 people
Hardover 60 min or 12+ steps
67 min · 13 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 24g
Carbs 34g
Fats 14g
About this dish
Firm tempeh is first steamed to purge its bitterness, then slow-braised in a reduction of fresh orange juice, dark miso and star anise — a technique borrowed from the classic French duck à l'orange that builds the same glossy, lacquered depth without any animal product.
Allergy Info
Gluten, Soya, Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh orange juicefrom approximately 4 large oranges300 ml
- Orange zestfinely grated2 tbsp
- White onionfinely diced1 medium
- Garlic clovesthinly sliced4 whole
- Carrotfinely diced1 small
- celery stickfinely diced1 stick
- Fresh thyme sprig1 sprig
- Fresh flat-leaf parsleyfinely chopped, to serve1 tbsp
Plant Proteins
- Tempehcut into 2cm thick slabs500 g
Tins & Jars
- Vegetable stockunsalted200 ml
Dried Goods
- Cornstarch1 tbsp
- Cold water2 tbsp
Spices & Seasonings
- Star anise2 whole
- Bay leaf1
- Coarsely ground black pepper1 tsp
Oils & Condiments
- Dry white wine (or dry vermouth)60 ml
- Dark miso paste2 tbsp
- Tamari2 tbsp
- Maple syrup2 tbsp
- Apple cider vinegar1 tbsp
- Olive oil2 tbsp
Utensils
- Steamer basket
- Wide braising pan or cast-iron skillet
- Whisk
Method
1
Cut the tempeh into 2cm slabs. Whisk together the orange juice, miso paste, tamari, maple syrup, and apple cider vinegar in a bowl until the miso is fully dissolved. Set the braising liquid aside. Mix the cornstarch with the cold water in a small cup and set aside.
Approx. 5 minutes
2
Place the tempeh slabs in a steamer basket over boiling water.
Approx. 1 minute
3
Steam for 10 minutes until the raw, nutty edge is gone and the slabs feel slightly softened.
Approx. 10 minutes
4
Remove and allow to cool enough to handle.
Approx. 1 minute
5
Heat the olive oil in a wide, heavy-bottomed braising pan or cast-iron skillet over medium-high heat until shimmering. Sear the tempeh slabs in a single layer for 3 minutes per side until deep golden brown, then transfer to a plate.
Approx. 6 minutes
6
Reduce the heat to medium. Add the onion, carrot, and celery to the same pan and cook, stirring frequently, for 8 minutes until softened and lightly golden.
Approx. 8 minutes
7
Add the garlic, star anise, thyme, bay leaf, and black pepper. Cook, stirring constantly, for 2 minutes until fragrant.
Approx. 2 minutes
8
Pour in the white wine and scrape up any browned bits from the base of the pan. Simmer for 3 minutes until the wine is reduced by half.
Approx. 3 minutes
9
Pour in the reserved orange-miso braising liquid and the vegetable stock. Stir to combine, then return the seared tempeh slabs to the pan in a single layer.
Approx. 2 minutes
10
Bring to a gentle simmer, then reduce the heat to low. Cover and braise for 20 minutes, turning the tempeh once at the halfway point, until the liquid has reduced and the slabs are deeply flavoured.
Approx. 20 minutes
11
Remove the tempeh slabs to a serving platter. Discard the star anise, bay leaf, and thyme sprig. Increase the heat to medium-high and bring the braising liquid to a boil.
Approx. 5 minutes
12
Stir the cornstarch slurry once more and pour it into the boiling liquid while whisking constantly. Cook for 2 minutes until the sauce is glossy and coats the back of a spoon.
Approx. 2 minutes
13
Stir in the orange zest, taste, and adjust seasoning. Pour the sauce over the tempeh, scatter with fresh parsley, and serve immediately.
Approx. 2 minutes
