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 cups water
Zest of 1/2 an orange
For the Tempeh:
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
• Combine all the ingredients for the marinade.
• Cut each pack of tempeh into 14 thin slices on a bias and simmer in 2 2/3 cups of the marinade for 45 minutes. Remove the tempeh and reserve the marinade liquid.
• Sprinkle the slices with salt and pepper, then dredge in flour.
• Melt the coconut oil in a pan and then brown the tempeh on both sides. Remove from the pan and set aside.
• Mix the maple crystals and allspice and add to the tempeh pan. Gradually stir in the marinade and half of the kuzu mixture. Reduce the heat to low and simmer, stirring constantly, for about 5 minutes or until the mixture is smooth and thick.
• Stir in the orange juice and bourbon.
• Return the tempeh to the skillet and top each serving with a fresh orange slice. Cover and simmer for about 35 minutes. Serve with sauce. Add more of the kuzu mixture, if needed.
Makes 6 to 8 servings