Tempeh Grape Orange Lemon Sauce

Tempeh has been a staple in Asian, particularly Indonesian, cooking for centuries. It is a rich source of protein and pairs well with rice and vegetables, can be added in soups, or sliced and then grilled, fried, or sautéed with other vegetables and sauces as a wonderful starter. Tempeh is often used as a meat substitute in vegan cooking due to its chewy texture, excellent flavor absorption, and impressive nutritional profile. When purchasing tempeh, opt for organic bean tempeh, which is commonly available in health-food stores.

Tempeh's Beginning?

Tempeh is a culinary gift from Indonesia with a colorful, rich history. It was discovered when leftover soybeans outside a factory began to grow a beneficial fungus. This microbe, known as Rhizopus Oligosporus, was harvested and used to ferment soybeans to create tempeh. In Indonesia, tempeh is made by de-shelling soybeans, cooking them until soft, drying them, and then mixing them with a catalyst before fermenting in plastic bags or banana leaves to form tempeh cakes.

This recipe, Tempeh Grape Orange Lemon Sauce, features tempeh prepared in two ways – grilled and marinated – showcasing a unique sweet, sour, and tangy flavor profile.