Tangy Orange Tempeh

I haven’t posted an entree in a long time.  With all my smoothies, breakfast recipes, and desserts, I swear I am also eating delicious meals.  This entree is a great meal as it provides grains, protein, and veggies altogether.  It was very simple and quick to prepare and full of flavor.

Tangy Orange Tempeh 3

For this entree, I doubled the recipe for a family of four and it was the perfect amount.  The recipe was adapted from here:


  • 2 cups orange juice
  • 1 tbsp fresh ginger juice
  • 4 tsp tamari
  • 3 tbsp mirin
  • 1/4 cup + 4 tsp maple syrup
  • 1/4 cup light brown sugar
  • 1 tsp coriander
  • 1 tbsp minced garlic
  • 4 tbsp olive oil
  • 2 8oz packages tempeh, cubed
  • 2 cups steamed asparagus, cut into thirds


  1. First, prepare the orange glaze by combining orange juice, ginger juice, tamari, mirin, maple syrup, brown sugar, coriander, and garlic in a bowl.  Mix together until the sugar dissolves.  Set aside.
  2. Slice up the tempeh and set aside.
  3. Cut and steam the asparagus.
  4. Meanwhile, in a medium pan, add olive oil and heat over medium heat.  Once hot, add the tempeh.
  5. Brown the tempeh on both sides, adding more oil if needed.
  6. Stir in 2 cups of the orange glaze.  Cook over medium heat until the sauce thickens.
  7. Once thick, add the asparagus and stir.  Allow to simmer for a few minutes before removing from the heat.
  8. Serve over brown rice for a hearty meal.  Top with sesame seeds!

Tangy Orange Tempeh

There are a lot of ingredients for the orange glaze, but it does not take long to measure everything out.  The glaze can also be prepared a day before or earlier in the day if needed. The sauce alone makes this recipe worth making; it is full of flavor! You will also have a little extra sauce left, which I just used to flavor some brown rice the next day.

Tangy Orange Tempeh 2


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