Ingredients
| Quantity | Ingredients |
|---|---|
| 12 oz | tempeh |
| 3 tbsp | tamari |
| 3 tbsp | arrowroot flour |
| 3 tbsp | oil (use more as needed) |
| 1 cup | orange juice |
| 1/3 cup | ketchup |
| 1 tbsp | honey |
| 1/4 cup | raisins |
| 1 | small onion, minced |
| 1/4 tsp | cinnamon |
| 1/4 tsp | salt |
| 1/8 tsp | garlic powder |
| 1/8 tsp | ginger powder |
| 1/2 cup | coconut |
Directions
1. Cut tempeh into 1''x2'' slices, then cut through the thickness. 2. Combine tempeh, tamari and arrowroot flour in a stainless steel or glass bowl and set aside to marinate. 3. Add oil to a medium skillet and saut� marinated tempeh over medium-high heat. 4. When tempeh pieces are browned on both sides, place in an oiled 10'' square baking dish. Preheat oven to 350�F. 5. Combine orange juice, ketchup, honey, raisins, onion, cinnamon, salt, garlic powder and ginger powder in a small bowl. Pour over tempeh slices. 6. Bake in preheated oven for 30 minutes, mixing halfway through cooking time. 7. Top with coconut and brown in oven 2-3 minutes. Serve hot. Serves: 6
Source: Adapted from: http://www.noblebean.ca