Tempeh glazed with lemon is one of the three recipes proposed by chef Francesco Basco during the show cooking of the "N&B in Cucina" project dedicated to Tempeh.
Ingredients:
- 280 g of Tempeh
- 1 spring onion
- 3 tablespoons of soy sauce
- 2 tablespoons of maple syrup
- 2 tablespoons of corn starch
- 150ml of water
- Sesame seeds
- Juice of 1 and ½ lemons
- Salt and Pepper To Taste
Method
- Cut the tempeh into cubes, then pour a drop of oil into a non-stick pan and, when it is hot, add the tempeh. Sauté for about ten minutes over high heat until it is golden brown on all sides, then season with salt and pepper.
- Now move on to preparing the tempeh seasoning. Add the soy sauce, lemon juice and maple syrup to the pan, and in the meantime mix the cornstarch with water in a bowl, adding it a little at a time so as to dissolve the starch well without lumps remain. Then add the starch in a pan and leave it on the heat until the liquid thickens, forming a creamy sauce, adding another drop of water if it gets too dry.
- Remove from the heat and decorate with the sesame seeds and the finely sliced spring onion. If desired, serve with boiled white rice.
