1 pound tempeh [I used Lightlife Flax]
Juice of 4 lemons
Zest of 4 lemons
6 TBL. olive oil
4 TBL. poppy seeds
2 TBL. brown rice syrup or agave nectar or maple syrup
2 TBL. cornstarch
3 scallions, chopped finely
Healthy pinch of sea salt (versus an unhealthy pinch?)
1) Cut the tempeh into 4 triangles. Steam for 10 minutes, to, as the author states, “chase away the tempeh’s inherent bitterness”.
2) In a baking pan, mix the remaining ingredients, making sure that the cornstarch and sweetener are completely dissolved. Coat the tempeh with the marinade and let sit for at least an hour, preferably for 24 hours. Be sure to baste the tempeh from time to time.
3) Preheat oven to 400F. Re-baste the tempeh once more, and bake for 15-20 minutes, re-basting every 5 minutes.
4) Serve over your grain of choice with pan drippings.
This was a decent dish. I am becoming more familiar and comfortable with cooking tempeh and am excited to experiment with the different versions (i.e. flax, three grain, etc.). I found that the flax version used in this recipe crumbled a little more after it was steamed, as compared to the version ET and I used in the Lemon-Ginger Tempeh.