Finger-Lickin’ Tempeh Fingers

This tasty dish was shared by author Robin Robertson, recipe from Party Vegan (c) 2010 John Wiley and Sons.

The spicy-sweet sauce made with smoky chipotles and apple juice cooks into the tempeh as it simmers, making these luscious “fingers” finger-lickin’ good.

• 16 ounces tempeh
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons minced chipotle in adobo
• 2/3 cup apple juice
• 1/4 cup soy sauce
• 2 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

1. In a medium saucepan of simmering water, cook the tempeh over medium heat, for 15 minutes. Drain and cool slightly, then cut the tempeh into 1/2-inch bars. Set aside.

2. In a bowl, combine the garlic, tomato paste, chipotle, juice, soy sauce, maple syrup, vinegar, cumin, and coriander. Mix together and set aside.

3. In a large skillet, heat the oil over medium-high heat. Add the tempeh and cook until golden brown on both sides, turning once, about 5 minutes per side. Pour the sauce mixture over the tempeh, reduce heat to medium, and simmer, uncovered. About halfway through, turn the tempeh and spoon the sauce over the tempeh. Simmer until the sauce reduces and becomes syrupy, about 10 minutes.

4. Serve hot drizzled with any remaining sauce. If not using right away, refrigerate for up to 3 days and reheat when needed.

Serves 6