Vegan tempeh with orange sauce à la “Buddhist Chef”

Ingredients for 2 servings:

• 3 tbsp vegetable oil
• 240 g tempeh
• 1 tbsp ginger, chopped
• 2 garlic cloves
• 3 spring onions
• 250 ml vegetable stock
• 60 ml orange marmalade
• 2 tbsp soy sauce
• ½ tsp Sriracha sauce or hot chili sauce
• some salt
• 2 servings of cooked basmati rice
• possibly vegetables, e.g. avocado, peppers or carrots

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, quick, vegan

You can find tempeh at Asian stores, health food stores, or supermarkets. Cut it into cubes. Chop the ginger and garlic. Finely chop the spring onions. Prepare the rice according to the package instructions. Pour the vegetable oil into a non-stick pan and fry the tempeh with ginger and garlic for 5 minutes over medium heat until golden brown on all sides. Then add the broth, spring onions, orange marmalade, soy sauce, sriracha, and fresh vegetables, if desired, and cook for 2-5 minutes, stirring, until almost all the liquid is absorbed. Season with salt and serve over basmati rice.