Herbal Tempeh
Nutritional values
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 35.29 g | (30 %) | ||
| Carbohydrates | 59.64 g | (40 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 4.98 g | (17 %) |
| Vitamin A | 96.07 mg | (12,009 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 4.51 mg | (38 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.82 mg | (75 %) | ||
| Niacin | 11.63 mg | (97 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 129.8 μg | (43 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 4.13 μg | (9 %) | ||
| Vitamin B₁₂ | 0.74 μg | (25 %) | ||
| Vitamin C | 77.74 mg | (82 %) | ||
| Potassium | 1,039.98 mg | (26 %) | ||
| Calcium | 280.47 mg | (28 %) | ||
| Magnesium | 153.24 mg | (51 %) | ||
| Iron | 8.54 mg | (57 %) | ||
| Iodine | 27.9 μg | (14 %) | ||
| Zinc | 2.24 mg | (28 %) | ||
| Saturated fatty acids | 6.82 g | |||
| Cholesterol | 77 mg |
Ingredients
- Ingredients
- 4 organic Oranges
- 2 onions
- 3 centimeters ginger
- 4 Tbsps vegetable oil
- 2 Tbsps brown sugar
- 1 Tbsp apple cider vinegar
- 1 tsp peppercorns
- salt
- freshly ground peppers
- 600 grams Tempeh (from package, ready to use)
- 2 Tbsps Lime juice
- 2 Tbsps Sesame seeds
- 80 grams breadcrumbs
- 2 Tbsps herbes de Provence
- 2 eggs
- 2 Tbsps Pastry flour
Preparation steps
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.
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.
