Cantonese-Style Orange-Sauced Tempeh - alive magazine
This version of a favourite restaurant dish is another fine example of how well citrus marries with tempeh. 2 cups (500 mL) low-sodium vegan “chicken-style”…
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Cooking tools:
- Cast iron skillet
- Saute pan
- Spatula
- Baking sheet
- Plate
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Pot
- Stove
- Freezer
Ingredients
- 50 mL) fresh orange juice
- 2 Tbsp (30 mL) light granulated unbleached sugar
- 4 tsp (20 mL) fresh lemon juice
- 1 Tbsp (15 mL) cornstarch
- 2 tsp (10 mL) dark sesame oil
- 6 thin orange slices (with peel), cut in half
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