The fermentation of soy has been practiced for many, many years, going far beyond the boom in soy products we have seen in America over the past half-century. Tempeh is just one of the varieties of fermented soy you can make.
For those who would like to consume more plant-based proteins, it is a good option as the fermentation process results in a meat-like taste and texture and also gives you a more digestible food.
Combining tempeh into a stir fry with broccoli, orange, and ginger is a delicious way to serve it up.
- 1 bunch of organic broccoli, cut in bite-sized pieces (peel stems and use tender part)
- 1 cup orange juice (freshly squeezed tastes the best)
- Finely grated zest from one organic orange
- 1-inch piece of ginger root, peeled and grated
- 2 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. tamari or coconut aminos
- 1 large clove garlic, crushed
- 1 tsp. ground coriander
- 1 recipe cultured tempeh (approximately 2 cups)
- 1/2 cup raw cashews (preferably soaked and dehydrated)
- 4 Tbsp. ghee
- Rinse broccoli and cut into bite-size pieces. Steam broccoli for 1 to 2 minutes; remove from heat and set aside. (Broccoli will continue to cook as it sits.)
- Zest one orange. Extract juice from 3 to 4 oranges to get 1 cup of juice. Stir zest, ginger root, maple syrup, vinegar, tamari, garlic, and coriander into juice. Set aside.
- Melt ghee in large skillet. Meanwhile, cut tempeh into bite-size pieces. When ghee is hot, sauté tempeh in hot ghee for about 10 minutes, turning to cook all sides until crispy. Remove to a platter and keep warm.
- Brown cashews in residual ghee, being careful not to burn. Remove with a slotted spoon and set aside.
- Pour orange juice mixture into hot skillet and let cook until reduced by half. As mixture starts to thicken put pieces of tempeh back into skillet and spoon sauce over. Stir in broccoli until thoroughly coated with sauce. Cover pan and cook 2 to 3 minutes until broccoli is hot. Be careful not to overcook the broccoli. It should remain bright green and tender-crisp.
- Remove lid and cook for a few additional minutes to thicken if sauce is not as thick as you want it to be. To keep the flavors vibrant use the reduction technique rather than thickening with a starch.
Serve hot, garnished with cashews.