A delightful little recipe: this tempeh glazed with Siracusa IGP lemon, pan-cooked and very quick to prepare.
Lemon tempeh is an excellent plant-based alternative to meat.
Yes, today I’m talking about the Siracusa IGP lemon and the project dedicated to it. I joined the Lem oN project with great enthusiasm, precisely because it promotes a more natural and sustainable lifestyle, which has always been part of my way of cooking.
The Siracusa IGP lemon celebrates not only flavor but also conviviality and the “no waste!” philosophy.
The variety of the Siracusa IGP lemon is the Femminello of Siracusa, cultivated in some municipalities of the Siracusa area. The Femminello is the most widespread variety in Italy—30% of national production!
The Siracusa IGP lemon is surely a symbol of hospitality and Made in Sicily excellence!
If you close your eyes leaving Ortigia behind, you smell orange blossoms and find yourself in the largest lemon garden in Europe. You have arrived in the area where the Siracusa IGP lemon is produced, protected by its consortium.
Siracusa boasts an ancient lemon-growing tradition passed down through generations, deeply connecting environment, territory, and history.
What makes the Siracusa IGP lemon so rich in essential oils and so juicy? The mild winters, hot summers, Mediterranean winds, and alluvial soil.
The goals of the Lem ON project, funded by the European Union and the Consorzio Limone di Siracusa IGP, are to develop product awareness in Italy, Poland and Romania.
So let’s use every part of the Siracusa IGP lemon and waste nothing—this goodness must not be thrown away!
Today I prepared this simple Lemon-glazed Tempeh, but on the blog you’ll find many ideas for conscious, no-waste uses of the Siracusa IGP lemon.
With the squeezed lemon leftovers, after grating or cutting the peel (the edible Siracusa IGP lemon peel), I made a lemon salt, a green tea with lemon, and lemon-flavored sugar. I also made a lemon paste for my desserts and even candied lemons, which if I don’t hide them … someone steals them! Naturally, preserved lemons (even from the leftovers) can’t be missing!
At home, with the squeezed lemon leftovers I clean sinks, pots, and freshen up the microwave. I also mix the lemon leftovers with vinegar to clean worktops.
You can find all these ideas in the tutorial How to use lemon leftovers.
I’ll leave you with some ideas for cooking tempeh and other recipes you can prepare with Siracusa IGP lemons.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — Lemon-Glazed Tempeh
I recommend buying organic plain soy tempeh, natural and without flavorings.
- 5.3 oz tempeh
- 2 tbsp soy sauce
- 1 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tbsp lemon (zest)
- 1 tsp lemon thyme (dried)
- 1 tsp mixed herbs
- 1 pinch black pepper
- 2 lemons (juice)
Steps — Lemon-Glazed Tempeh
Cut the plain soy tempeh into cubes and place it in an airtight container.
Add 2 tbsp soy sauce, 1 tsp dried lemon thyme and 1 tsp mixed herbs.
Stir and add a few tablespoons of water, a pinch of pepper and, if you like, some paprika.
Close everything and let it marinate in the refrigerator for about an hour.
Place the marinated tempeh in a bowl and sprinkle with 3 tbsp cornstarch, mixing to avoid lumps.
Heat a pan with a drizzle of extra virgin olive oil and add the tempeh with all the marinade. Glaze until the sauce thickens, about ten minutes. Turn off the heat, add the juice of one large lemon or two small ones, the chia seeds, and stir briefly.
Transfer to a plate, garnish with lemon slices and serve with brown rice and vegetables for a complete meal.
Daniela’s Tips
You can use tofu in exactly the same way as tempeh. The glazed tempeh keeps well in a closed container in the refrigerator for a couple of days.
You can also try pea tempeh or bean tempeh as alternatives.
This is a simple vegan recipe and you’ll find many others on the blog with both tofu and tempeh.
You can flavor the tempeh with chili, balsamic vinegar, or with a sweet-and-sour sauce.
FAQ (Questions and Answers)
If I don’t like tempeh, what can I use instead?
You can prepare glazed tofu following the recipe here.
What can I serve the tempeh with?
Since tempeh is protein-rich, it can be served as a main dish when combined with whole grains and any seasonal vegetables. See a tempeh recipe on the blog.
Instead of cubes, can I serve the tempeh in slices?
Of course—tempeh is also very good as a carpaccio.
Can I add lemon juice to the marinade?
You can add a little if you want. Remember, however, that the tempeh is then pan-fried for 10 minutes, so the vitamin C in the lemon juice degrades. For that reason I prefer to add it at the end.
