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Domo arigato, my friends. It is J-Wro here, on 'The J-Wro Show', bringing
you another delicious, vibrant, vivacious, vegan recipe for you, and if
they're experimental and exploratory enough, your family too.
One of the things that I always crave, that I just can't seem to ever
really get enough of is . . . you know that sweet and sour chicken at
Chinese restaurants or the orange crispy chicken? Two of my favorite dishes
of all time. When I was a kid, I used to go with my Polish grandma, don't
talk about my grandma Rose so much. We used to go to the Chinese restaurant
and I would to get orange chicken and sweet and sour chicken like it was
leaving the face of the planet. What I have for you guys here today, is my
interpretation of that classic, awesome recipe from my youth. I'm going to
be doing an orange glaze tempeh with some volcanic rice. It was grown at
the base of a volcano; we'll get to that later.
The first thing I want to show you guys is how to make the orange marinade
for our tempeh. Check this out. You can't have orange glaze tempeh without
the orange. Right here, I have a cup of fresh-squeezed, organic orange
juice. We're going to add that right to a medium-sized mixing bowl. The
next ingredient, I'm going to be doing some grated ginger. What I'm going
to do is take my micro plane, and we're going to go for about a teaspoon or
so of grated ginger right to our orange juice.
The next step is we're going to add some minced garlic, or in this case,
it's going to be on the crushed side because I have this amazing, awesome
garlic press from Joseph Joseph. Thank you EcoVeganGal. Awesomest garlic
press in the universe. If you guys just can't stand mincing garlic by hand,
and don't want one of those presses, this is so cool. Check out this
rocking action and how easy it is to mince and crush garlic. Next step,
we're going to be doing some coconut aminos. This is a soy-free, coconut-
based product that has the same sodium content and flavor as a regular
tamari or namasu. Let's add 2 teaspoons.
Now we're getting super-authentic with our orange marinade. This is
Japanese rice-cooking wine called mirin. It's got a nice, sweet, slightly
tangy taste to it. The cool thing is all the alcohol in here is going to
burn off and cook off when we heat up our sauce. Let's add 1 1/2 tablespoon.
For a touch of sweetness, we've got to add a little something-something. In
this case, I love the flavor of maple syrup, so we're going to add 2
teaspoons to the mix. For a nice spicy overtone, I'm going to be adding 1/2 -
teaspoon of ground coriander. Then I want to add a little shake of ground
black pepper.
Our marinade is ready to go. We're going to let this sit; maybe even give
it a quick stir just to get all the flavors melding together. Then what we
are going to do is pre-grill our tempeh triangles over on the stove top
with a little bit of coconut oil for about 5 minutes on each side, just so
they're nice and lightly browned. Then we're going to add our orange sauce
and get this all glazy, lazy, and hazy and old-school Chinese on your butt.
Let's go over to the stove and grill us some tempeh.
All you got to do is just add your tempeh triangles right in. What we want
to do is, again, just lightly saute these for about 5 minutes on each side,
just until you've got a nice, light-golden brown color before we add our
orange marinade, which is going to turn in to our orange glaze, which is
going to turn into you saying, 'yum'. Let's add our orange sauce.
Oh man, that's awesome. That's action in the kitchen, kids, action. We're
going to let this simmer for about 10 minutes or so. After 10 minutes you
want to check it. You'll know it's the right consistency when you have,
again, that thick, rich, nice glazey-glaze going on. You want to stir it
every few minutes, just to make sure the tempeh is coated. In fact, what I
would recommend is maybe halfway through, taking your spatula and flipping
the tempeh triangles.
After about 10 to 12 minutes, we let it go a little bit longer; we've got
some really nice golden-brown, orange-glazed tempeh that we're going to put
over some volcano rice. This is volcano rice; it's so plump, delicious.
It's going to be the perfect accoutrement for our orange-glaze tempeh. What
I like to do is get my tongs and just take the tempeh triangles and start
putting them right on top. Take a half a lime and just squeeze it right
over the top. Then I like to garnish it with a little bit of cilantro
leaves, fresh cilantro, on top. Then finally for a nice color contrast and
a little bit of crunch, some black sesame seeds.
We've got our old-school orange chicken-inspired tempeh dish. Now we got to
dive in a take it to the face. Here we go, a little bit of rice. Not too
big of a bite. That looks good. If you guys dug my orange-glazed tempeh
with volcano rice, give this recipe video a Thumbs Up. Let me know; what's
little your guilty pleasure from the Chinese restaurant? What's your all-
time? Is it dim sum? Is it won-ton soup? Is it like me, with the sweet and
sour chicken? What's you all-time favorite Chinese restaurant dish. I'd
love to know because maybe I could make it healthier here. I do things like
that from time to time.
Thank you so much for joining me. This is J-Wro, hanging out with the Sunwarrior Tribe,
bringing you guys the most amazing super food recipes and
healthy living tips. Be sure to subscribe to their channel, Sunwarrior
Tribe. Awesome, awesome videos, work-out tips, the whole enchilada. Also,
subscribe to my channel, 'The J-Wro Show', if you haven't done so already.
We've got new recipe videos every Wednesday. Of course, check us out on the
social media networks: Facebook, Instagram, Pinterest, Twitter,
@jasonwrobel.com. Of course, Sun Warrior is rocking it like a hurricane,
like '80s metal band. That's how awesome they are. Guys, thanks so much for
joining, and I will catch you soon with another inspired recipe.
This means I can hang out. Basketball season starts soon. That's good
because I eat a lot of . . . I get . . . I don't know; I just get in the
mood for a lot of takeout food during basketball season. Any sports fans
out there? You guys ever just, "I want takeout. I just want Thai. I just
want noodles. I just want things that might not be great for me." If I
learn how to make it this way, then they will be healthy. There's no
compromise here, baby. No compromise.