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Orange Pan-glazed Tempeh

Heidi Swanson
  • 30 minutes
  • Serves 2

INGREDIENTS

1 handful

Cilantro

1/2 tsp

Coriander, ground

2

Garlic cloves, small

1 tbsp

Ginger

1/2

Lime

10 oz

Tempeh

2 tsp

Maple syrup

1 1/2 tbsp

Mirin

2 tsp

Tamari

2 tbsp

Coconut oil

1 cup

Orange juice, freshly squeezed