Herb Tempeh

Ingredients

• 4 untreated oranges
• 2 onions
• 3 cm ginger
• 4 tbsp plant oil
• 2 tbsp brown sugar
• 1 tbsp Apple cider vinegar
• 1 tsp Pink peppercorns
• Salt
• ground black pepper
• 600 g tempeh (roll)
• 2 tbsp Lime juice
• 2 tbsp sesame seeds
• 80 g breadcrumbs
• 2 tbsp herbs de Provence
• 2 Eggs
• 2 tbsp flour

Instructions

1. 1.

   Wash two oranges hot and grate dry. Zest the peel and squeeze out the juice. Peel the remaining oranges thoroughly and dice the fruit flesh. Peel, halve, and slice the onions into strips. Peel and coarsely grate the ginger. Sauté the onion in 1 tbsp hot oil until translucent in a small pot. Add the ginger briefly and sprinkle sugar. Allow slight caramelization, deglaze with orange juice and vinegar. Add the fruit flesh and zest, simmer thick for about 15 minutes. Add peppercorns and season with salt and pepper. Remove from heat and let cool to lukewarm.

2. 2.

   Slice tempeh into approximately 1 cm thick pieces. Drizzle with lime juice. Crush sesame in a mortar and mix with breadcrumbs and herbs; place in a deep dish. Season with salt and pepper. Whisk eggs in another bowl. Dredge tempeh slices first in flour, then in eggs, and finally coat with the breadcrumb mixture. Fry both sides in remaining hot oil for 5-6 minutes until golden brown. Drain on paper towels and serve with sauce.