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RECIPE

Sumo Citrus® Glazed Tempeh

This culinary delight combines the legendary taste of Sumo Citrus with the umami depth of vegan oyster sauce and a kick of fresh ginger. Enjoy this delectable take on tempeh, pan-seared and luxuriously coated in a thick, aromatic glaze, served on a bed of fluffy rice, crowned with sesame and scallions. Ready in 40 minutes, it’s a vibrant escape into a world of tangy sweetness and savory bliss, perfect for shaking up your weekly meal routine.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Makes: 3 servings

Ingredients

2 Sumo Citrus

1 ½ tablespoons mirin

2 tablespoons vegan oyster sauce

1 tablespoon freshly grated ginger

1 tablespoon maple syrup

1 tablespoon soy sauce

½ teaspoon ground coriander

2 small garlic cloves, crushed

2 (8-ounce) packages of tempeh 

3 tablespoons avocado oil divided

1 tablespoon cornstarch + 2 tablespoons water

Serve over rice with other vegetables and top with sesame seeds and scallions

Instructions

  1. Zest and juice the Sumo Citrus.
  2. Cut the tempeh into cubes. 
  3. Add water to a pot or pan that will work with a steamer basket. Bring the water to a boil and place the steamer with the cubed tempeh inside the pan. Cover, lower heat to medium and steam for 10 minutes.
  4. Mix the Sumo Citrus juice with the mirin, vegan oyster sauce, grated ginger, maple syrup, soy sauce, coriander, and crushed garlic in a small pot on low heat.
  5. Add half of the avocado oil to a frying pan and bring the heat to medium-high. Add the tempeh and cook for 10 minutes undisturbed, then flip each cube over and cook for 10 minutes more. Add the remaining oil when the pan gets dry.
  6. In a small bowl combine the cornstarch and water. Once blended, add to the sauce on the stove and stir frequently for about 10 minutes until the sauce thickens.
  7. Pour the sauce into the pan with the tempeh, stir to coat the tempeh.
  8. Serve the glazed tempeh over rice, with steamed vegetables, and garnish with Sumo Citrus slices, sesame seeds, and chopped scallions.