Cornmeal-Crusted Tempeh with Orange Ginger Sauce (Recipe from The Vegan Table by Colleen Patrick-Goudreau)
This dish turned out well - the tempeh was tender with a crunchy cornmeal crust, and the sauce was really good. This was probably my most successful attempt at breading something - it came out perfectly. It was a bit messy to make, and it took a little while, but it was worth it.
The flavors in the sauce didn't seem like they would all go together (oranges, onions, capers, garlic, ginger), but the sauce turned out to be very good. I had a lot left over, which would probably taste good on some frozen chik'n nuggets to make orange ginger "chicken."
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