Herbal Tempeh

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Herbal Tempeh
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
674
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie674 kcal(32 %)
Protein39 g(40 %)
Fat35.29 g(30 %)
Carbohydrates59.64 g(40 %)
Sugar added6.29 g(25 %)
Roughage4.98 g(17 %)
Vitamin A96.07 mg(12,009 %)
Vitamin D0.88 μg(4 %)
Vitamin E4.51 mg(38 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.82 mg(75 %)
Niacin11.63 mg(97 %)
Vitamin B₆0.53 mg(38 %)
Folate129.8 μg(43 %)
Pantothenic acid0.97 mg(16 %)
Biotin4.13 μg(9 %)
Vitamin B₁₂0.74 μg(25 %)
Vitamin C77.74 mg(82 %)
Potassium1,039.98 mg(26 %)
Calcium280.47 mg(28 %)
Magnesium153.24 mg(51 %)
Iron8.54 mg(57 %)
Iodine27.9 μg(14 %)
Zinc2.24 mg(28 %)
Saturated fatty acids6.82 g
Cholesterol77 mg

Ingredients

for
4
Ingredients
4 organic Oranges
2 onions
3 centimeters ginger
4 tablespoons vegetable oil
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon peppercorns
salt
freshly ground peppers
600 grams Tempeh (from package, ready to use)
2 tablespoons Lime juice
2 tablespoons Sesame seeds
80 grams breadcrumbs
2 tablespoons herbes de Provence
2 eggs
2 tablespoons Pastry flour
How healthy are the main ingredients?
sugarSesame seedsgingerapple cider vinegarOrangeonion

Preparation steps

1.

Rinse 2 oranges in hot water, wipe dry and finely grate zest into a bowl and squeeze juice from 2 oranges into a separate bowl. Peel remaining oranges and cut out segments and remove pith and skin and dice. Peel onions and cut in half and cut into strips. Peel ginger and grate coarsely. Heat 1 tablespoon oil in a pan and sauté onions until translucent. Sauté ginger and add sugar until lightly caramelized. Deglaze pan with orange juice and vinegar. Add orange zest and let simmer for about 15 minutes until sauce thickens. Add pink peppercorns and season with salt and pepper. Remove from heat and let cool until lukewarm.

2.

Cut tempeh into slices about 1 cm (approximately 1/3 inch) thick. Drizzle with lime juice. Crush sesame in a mortar and mix sesame, breadcrumbs and herbs in a shallow dish. Season with salt and pepper. Beat eggs in another shallow dish. Dust tempeh with flour, and dip in eggs and coat with breadcrumbs. In a heavy skillet, heat oil and fry tempeh until crispy and golden brown on both sides for about 5-6 minutes. Drain on paper towels and serve with sauce.