It’s been a while since I’ve cooked tempeh, and a longer while since I tried to do anything fun with it. When Owen was younger, one of his favorite foods was pan-fried tempeh strips. They were so easy for him to grab and eat and just as easy for me to pack for our outings.
When divine intervention hit and I bought tempeh on a whim last week, I was excited to cook it again for my little man. It didn’t go exactly as I had planned. I definitely didn’t expect him to run to the sink, wailing, “Texture! Texture!” and spit it out. I guess there’s no love lost between the ex-tempeh lover and Heidi Swanson’s orange pan-glazed tempeh recipe. Keith and I, on the other hand, happily devoured it.
This was a fairly easy recipe to make. The directions were perfect and the glaze reduced down to a concentrated, flavorful stickiness. Like Heidi, four servings became two in our household.
I suppose I ought to give credit where credit is due, since this isn’t actually Heidi Swanson’s recipe, but Jude Blereau, an Australian cookbook author who graced Heidi’s shelf. Yay Jude, because there is nothing I would change about this delectable recipe.
I served it with a recipe I created with cabbage wedges, carrots and chick peas, which I’ll post eventually. It was a nice compliment to the citrusy tempeh and we’ll definitely be making this recipe again.
Clacked by Debbie McDuffee
on Sep 23, 2009 @ 10:00 EST5EDT
