MAKES: ABOUT 1½ CUPS
TIME: 30 MINUTES
Savor these citrusy bites of toothsome tempeh while still warm on top of any leafy salad! They’re also remarkably tasty served on the shredded beets and seaweed in Mermaid’s Picnic Salad with Seahorse Ranch Dressing (page 95) or with Fresh Fig & Tempeh Salad with Creamy Cilantro Lime Dressing (page 119).
8 ounces tempeh
½ cup freshly squeezed or store-bought orange juice
2 tablespoons soy sauce
2 tablespoons pure maple syrup
1 teaspoon Sriracha
1 tablespoon peanut oil or olive oil
1 Dice the tempeh into ½-inch cubes. In a small bowl whisk together the orange juice, soy sauce, maple syrup, and Sriracha.
2 Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the tempeh and spread into a single layer in the pan. Fry for 3 minutes, occasionally flipping the cubes with a spatula to brown all the sides. Pour the marinade over the tempeh and simmer for 4 to 6 minutes, stirring occasionally, until the marinade has been absorbed and the cubes are coated in a rich glaze. Use the spatula to transfer the tempeh to a plate. Scatter the cubes over salads warm or at room temperature. Store chilled and consume within 2 days for best flavor.