Orange, Garlic, Jalapeño Baked Tempeh Recipe & Volcano Rice

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Orange Garlic Jalapeño Baked Tempeh

I am going to start out by saying, I LOVE TEMPEH! It’s just so good. Hands down a better choice than tofu. In this recipe I marinate with soy sauce, orange juice, garlic, jalapeño, and cilantro. When you bake tempeh in its marinade it absorbs all that delicious flavour. Tempeh is not a common ingredient in most kitchens in North America, however it is becoming more well known thanks to the growing movement of people who are into healthy eating and plant based diets.

Tempeh, which originated in Indonesia, is fermented soybean paste, with a distinctive, nutty, hearty flavour. It is a good vegetarian source of protein and has a much firmer and stronger taste than tofu. It also has an incredible ability to soak up flavour, better than tofu, even though it has a stronger flavour itself, making it perfect for marinating and baking.

Fermented soybean paste!? Yes, yes, I know. It doesn’t sound very appealing. It actually sounds totally gross and un-edible. Take all the thoughts you just had when you read fermented soybean paste and throw them out the window. Just trust me. Seriously. It’s nothing like tofu. So if you don’t like tofu don’t worry. Just give tempeh a try. At least once.

It is available at most health food stores. Sometimes it will be in the freezer and sometimes in the fridge, depending on the brand they carry. If you aren’t sure simply ask for help.

Volcanic Rice


Volcano rice? Sounds pretty cool. I had bought this rice a while back at the health food store near my old apartment, but had yet to try it. “Volcano Rice is a mineral- and antioxidant packed blend of traditional aromatic West Java rices grown on volcanic soils rich in magnesium, manganese and zinc. A colorful blend of nutrient-dense Sintanur brown rice, whole grain red rice and lightly milled red rice that is reputed to restore vitality due to its high mineral, fiber and antioxidant content.” (Lotus Foods)

The rice was delicious. It definitely has more flavour then other types of rice. I am not sure how easy it is to come by in the store, but I definitely recommend giving it a try if you find it. As always they have it on and at an incredible price, so if you are lucky enough to live in the U.S. take advantage of it.

I simply boiled it and served it along with some sautéed kale and the tempeh. Simple, but delicious. I mixed in the sticky bit of reduced marinade with the rice to give it a little extra flavour.

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 The marinade should transform into a sticky glaze of sorts that you can brush onto the tempeh for added flavour.

Have you ever tried making tempeh at home? What’s your favourite way of preparing it?

Orange, Garlic, Jalapeño Baked Tempeh


8 oz package of tempeh
1/2 cup orange juice (freshly squeezed if possible)
1/4 cup soy sauce
2 cloves garlic, finely chopped or pressed
1 teaspoon ground coriander
1 jalapeño pepper, seeded and finely chopped
2 tablespoons chopped cilantro
1 tablespoon agave syrup
1 tablespoon sesame oil

Combine all (except tempeh) the ingredients together in a bowl. Whisk well.

Slice the tempeh in half width wise and then into 4 even rectangles, or in whatever shape you decide makes you happy. They can be cut into wedges/triangles as well.

If you have the time, marinate tempeh for a few hours or overnight. If you are preparing right before you are about to cook the tempeh, do not worry. Tempeh has an incredible ability to absorb flavour, so it will still be delicious.

Preheat the oven to 400F.

Place the tempeh in a oven proof dish that is just big enough so that it fits flat in a single layer. Pour the marinade over the top and cover with aluminum foil.

Bake for 20 minutes. Flip the tempeh and bake for another 15 minutes uncovered, keeping an eye out to make sure the liquid hasn’t completely evaporated. Flip the tempeh once again and cook for another 5 minutes so that both sides get nice and brown.

Remove the tempeh from the oven. the marinade should be pretty much gone. All that should be left is a sticky yummy sauce coating the tempeh.

Serve with rice, noodles, quinoa, veggies, greens, or whatever your heart desires.



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