Henry’s Grilled Orange Ginger Tempeh

A perfect recipe for the grill, cook it golden brown and impress everyone with this hearty and wonderfully flavourful dish!

Ingredients:
1 package of Henry’s Soy Red Pepper Tempeh (250 g)

Marinade:
2 tbsps maple syrup
4 tbsps tamari
1” piece of ginger, very finely minced
2 tbsp red wine vinegar
Juice of ½ fresh orange with pulp / ¼ cup orange juice / 2 tbsp frozen orange juice concentrate
2 tbsp sesame oil
Optional red chilli flakes to taste
Toasted sesame seeds for garnish (optional)

Instructions:

1. Cut tempeh into slices, between ¼ inch and ½ inch thick.
2. Steam or poach for 2-3 minutes (to poach, simmer tempeh in just enough water to cover), and then remove from hot water and set aside.
3. In a large mixing bowl, whisk or stir all marinade ingredients together till they are well mixed.
   Add tempeh slices to the marinade and stir gently to coat.
4. Allow tempeh to marinate for at least half an hour. You can also keep the marinating tempeh in the fridge for 2-3 days.
5. Cook on a hot grill, basting a couple times. Turn once to cook on both sides. (Alternately, bake in the oven at 375°F or fry in a pan.) Reserve a few tablespoons of the marinade.
6. When tempeh is golden-brown on both sides, take off heat. Drizzle the last spoons of marinade over the tempeh, and sprinkle sesame seeds on top. Serve immediately.