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Marinated Tempeh With Mango Mojo

Healthy.Eater's picture
For tempeh
  Soy tempeh 1 Pound
  Fresh orange juice 3⁄4 Cup (12 tbs)
  Shoyu 6 Tablespoon
  Fresh lime juice 3 Tablespoon
  Whole garlic 6 Clove (30 gm), peeled
  Ground cumin 1 1⁄2 Teaspoon
  Bay leaf 1
  Light sesame oil/Vegetable oil 4 Teaspoon
For mango mojo
  Extra virgin olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced (Small Cloves)
  Ground cumin 1 Teaspoon
  Fresh orange juice 1⁄2 Cup (8 tbs)
  Fresh lime juice 2 Tablespoon
  Mango 1 Large, peeled and cut into chunks to make 2 cups
  Chipotle chili in adobo sauce 1
  Lime zest 1 Teaspoon
  Salt 3⁄4 Teaspoon

To make the tempeh:
1. Cut each tempeh block into 12 even and angled slices.
2. In a large saucepan, combine 2 1/2 cups of water with the orange juice, shoyu, lime juice, garlic cloves, cumin, and bay leaf. Add the tempeh. Cover and bring to a boil over high heat. Reduce the heat and simmer, uncovered, until most of the marinade is absorbed, about 15 minutes. Cover and set aside.
3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add half the tempeh and cook, stirring frequently, until golden, about 2 minutes per side. Add 2 more teaspoons of oil and repeat with the remaining tempeh.
4. Divide the tempeh evenly among 4 plates. Spoon the Mango Mojo over each serving. Place spears of Roasted Asparagus alongside, and serve.
To make the mango mojo:
1. Heat the oil and garlic together in a small nonstick skillet. Add the cumin and cook over low heat, stirring until the garlic begins to turn golden, about 3 minutes.
2. Remove from the heat and transfer to a blender along with the orange juice, lime juice, mango, chipotle chile, lime zest, and salt. Blend until smooth.

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Marinated Tempeh With Mango Mojo Recipe