Citrus-Marinated Tempeh with Sweet Potatoes

By bersbear

Ingredients

• 2 (8-ounce) packages tempeh
• 1 1/2 cups orange juice
• 1/2 cup fresh lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1/2 cup chopped onion
• 2 garlic cloves, chopped
• 1 hot chile, minced
• 1 tablespoon light brown sugar, or a natural sweetener
• 2 large sweet potatoes, peeled and cut into 1/2-inch slices
• 2 tablespoons cold-pressed canola oil
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

Simmer the tempeh in a saucepan of water for 30 minutes. Drain, cool slightly, then cut into 1/2-inch strips.

In a blender, combine the orange juice, lemon juice, soy sauce, mirin, onion, garlic, and chile, and process until blended. Transfer the marinade to a shallow bowl, add the tempeh and marinate for 1 hour. Boil the sweet potatoes until tender, about 20 minutes. Set aside to cool.

Heat the oil in a large skillet over medium heat, add the tempeh, reserving the marinade, and cook until browned all over, about 10 minutes. Reduce the heat to low and add the reserved marinade. Cover and simmer, stirring occasionally, until hot, about 5 minutes. Transfer the tempeh to a serving platter and keep warm. Add the sweet potato slices to the sauce and simmer until heated through.

Arrange the sweet potatoes around the tempeh on the serving platter. Pour on any remaining sauce and sprinkle with the parsley.