Cornmeal-Crusted Tempeh with Orange Ginger Sauce- Vegan MOFO Day 18

I got the vegan table out of the library weeks ago and this is the one dish that I have made so far. I was a bit dissapointed with the tempeh, it tasted quite bitter from the polenta or maybe the gf flour and wasn't what I expected but the ginger orange sauce was awesome and really easy to make. I've made several orange based sauces in the past but this one is my fave. I will try it with other stir fry dishes and makes a great weeknight dinner sauce. Any other dishes I should try to make from the vegan table before I return it?

 

For Tempeh:

2 packages (225gr) tempeh

1/2 cup unbleached flour (I used a packet orgran gf flour)

1/2 cup coarse cornmeal (polenta)

1 t thyme

1 t basil

1 t oregano

1 t paprila

1/2 t salt

1/2 pepper

1 cup nondariy milk

2 T dijon mustard

1 T olive oil

2 cups cooked quinoa

For the Sauce:

1 red onion, cut lengthwise into thin crescents

2 garlic cloves, minced

3 cups fresh orange juice

1/4 cup tamari soy sauce

1/2 t red pepper flakes

2 T fresh ginger

2 T cornstarch or arrowroot mixtured into 2 tablespoon of water

1 mandarin orange or 1 can of 280 gram mandarins peeled and cut into quarter (I left this out)

To make the tempeh, cut tempeh into strips and steam for 10 minutes.

Mix flour, polenta, herbs, salt and pepper. In another bowl mix milk and mustard. Coat tempeh into milk mixture and then dry ingredientta. Cook tempeh in frypan over med-high heat until brown on both sides.

To make the sauce, mix all of the ingredients (except for orange segments, ginger and cornstarch mixture). Simmer for 15 minutes, add ginger and cornstarch mixture to thicken. Remove from heat, add orange segments.

Serve tempeh on quinoa with sauce. We added some spinach too.