Tempei soy cakes glazed in maple syrup and mustard, with kale
6 servings
30 minutes
Soy tempeh patties glazed in maple syrup and mustard are a refined dish of Pan-Asian cuisine that combines sweetness, spiciness, and a hint of heat. Tempeh, a traditional fermented soybean product, gains a caramelized crust from the aromatic glaze of maple syrup, orange juice, and spices. Sautéed kale with garlic and corn adds freshness and a crunchy texture to the dish. This combination makes it an excellent choice for vegetarians, health enthusiasts, and those who appreciate deep flavor nuances. The taste unfolds gradually: first the sweetness of the syrup, then the tanginess of the mustard and the heat of Sriracha sauce. This dish can be served on its own or paired with rice for a harmonious gastronomic ensemble.
1
Place the sliced tempeh strips in a medium-sized ovenproof dish. Set aside.
- Tempe: 240 g
2
In a medium-sized bowl, mix maple syrup, orange juice, 2 tbsp of oil, ketchup, mustard, Sriracha sauce, tamari, pepper, and cinnamon. Bring to a boil over medium heat and cook for 5-7 minutes or until the mixture thickens slightly.
- Maple syrup: 0.3 glass
- Orange juice: 0.3 glass
- Safflower oil: 0.3 glass
- Ketchup: 2 tablespoons
- Dijon mustard: 2 tablespoons
- Sriracha: 1 tablespoon
- Soy sauce: 1 tablespoon
- Freshly ground black pepper: 1 teaspoon
- Ground cinnamon: 0.3 teaspoon
3
Pour the hot mixture over the tempeh patties, cover the dish, and let it marinate for 30 minutes or overnight. Preheat the oven to 180°C. Line a baking sheet with foil and spray it. Place the marinated tempeh strips on the baking sheet, do not pour out the marinade. Tightly cover the baking sheet with foil and bake in the oven for 15 minutes.
- Tempe: 240 g
4
Remove the foil and flip the tempeh strips. Bake uncovered for 5 minutes or more until the tempeh starts to brown. Remove the baking sheet from the oven and brush the tempeh strips with the remaining glaze.
- Tempe: 240 g
5
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Safflower oil: 0.3 glass
6
Add garlic and sauté for 30 seconds. Add the leafy greens in two batches: add the second batch after the first has softened. Add corn, salt, and pepper to taste.
- Finely chopped garlic: 2 cloves
- Kale: 360 g
- Canned corn: 440 g
- Freshly ground black pepper: 1 teaspoon
- Ground cinnamon: 0.3 teaspoon
7
Cook for 5-7 minutes or until the cabbage softens, stirring occasionally.
8
Serve by placing strips of tempeh on top of the cabbage.