Orange-Bourbon Tempeh
For the Marinade: 8 Tbsp. shoyu (soy sauce) 8 slices fresh ginger 2 1-inch pieces of kombu (sea vegetable) 1/4 tsp. sea salt 2 cloves garlic, sliced 6
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Cooking tools:
- Microplane
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Dish
- Spoon
- Wooden spoon
- Stove
- Plate
- Serving platter
Ingredients
- 8 Tbsp. shoyu (soy sauce)
- 8 slices fresh ginger
- 2 1-inch pieces of kombu (sea vegetable)
- 1/4 tsp. sea salt
- 2 cloves garlic, sliced
- 6 cups water
- Zest of 1/2 an orange
- 2 8-oz. pkgs. tempeh
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 cup unbleached flour
- 4 Tbsp. coconut oil
- 1 Tbsp. maple crystals (or brown sugar)
- 1/8 tsp. ground allspice
- 2 Tbsp. kuzu powder mixed with 1/4 cup of water
- 1/3 cup orange juice
- 4 Tbsp. bourbon whiskey
- 5 slices orange
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