Simple Vegan Sticky Orange Tempeh

2 People
1 hr 15 min

A vegan take on the popular Chinese takeout dish, this vegan sticky orange tempeh is simple, flavorful, and way healthier!


What is tempeh anyways? Tempeh is made from soybeans, just like tofu. However, in tempeh the soybeans are whole and fermented. Unlike tofu, tempeh is not mushy and it has a much stronger texture.

What You'll Need:


How to Make Vegan Sticky Orange Tempeh

This recipe is so flavorful and easier to cook than tofu!


First, Make the Marinade

Juice oranges until you have ½ cup worth of orange juice.


In a container, combine ½ cup orange juice, 1 tablespoon soy sauce, ¼ teaspoon ginger powder, ¼ teaspoon garlic powder, ½ tablespoon white balsamic or rice vinegar, 1 teaspoon brown sugar, ¼ teaspoon turmeric powder, and ½ tablespoon orange zest.


Slice 8 ounces of tempeh into triangles or cubes, add them to the marinade and let it soak for at least 1 hour or up to overnight.


Next, Cook the Tempeh

After marinating the tempeh, remove the pieces from the marinade, but do not throw out the marinade!


Heat a pan with 1 tablespoon of oil and add the pieces of marinated tempeh. Cook on medium-high heat until each side is browned and the tempeh is cooked through. About 3-5 minutes each side.


Then, Create the Orange Sauce

Heat the orange marinade in a separate pan or sauce pot.


In a small bowl or measuring cup, create a slurry of ½ tablespoon of cornstarch with 2 tablespoons water. Ensure there are no clumps and then add this to the marinade as it is heating up. Add ½ tablespoon of soy sauce, ¼ teaspoon ground ginger, ¼ teaspoon of garlic powder/garlic salt, and ¼ teaspoon of brown sugar.


Combine these in the sauce and turn off the heat once the sauce has become very thick.


Finally, Coat the Tempeh & Serve

Add the cooked tempeh to the thickened sauce and toss until all the pieces are coated in the sticky orange sauce.


Serve over rice, salad, rice noodles, etc. Optional garnish with cilantro!


Ingredient Substitutions

Don't have fresh oranges? No problem! Using store-bought orange juice is just fine. However, be sure to taste throughout and adjust things like sugar since the store-bought juice may have added sugars or flavors.


Coconut sugar can be used as a healthier alternative to brown sugar!


If gluten-free, soy sauce can be substituted with coconut aminos or tamari.


Similar Recipes

The Best Crispy Tofu With Honey Soy Glaze


Bang Bang Tofu


Simple And Quick Vegan Pad Thai With Peanut Butter

Frequently Asked Questions

Can I use tofu instead of tempeh? Absolutely! The tofu should substitute in this recipe very well and will likely not need to marinade quite as long. Make sure you get the excess tofu liquid out before soaking it in the marinade and then lightly pat it dry before cooking.

I highly recommend using extra-firm tofu.

Will fresh garlic and ginger work? Definitely! Add fresh garlic and ginger right to the marinade. When using it to flavor the sauce at the end, I recommend cooking it in the pan first before adding the marinade.

I don't have turmeric, do I need it? Feel free to omit the turmeric! It imparts only a very small peppery flavor, and it helps mostly with color.


Full Recipe:

Simple Vegan Sticky Orange Tempeh

Recipe details

  • 2  People
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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Ingredients


  • ½ cup Fresh Orange Juice
  • 8 ounces Tempeh Block
  • 1 ½ tbsp Soy Sauce
  • ½ tsp Ground Ginger
  • ½ tsp Garlic Powder
  • ½ tbsp Rice Vinegar
  • 1¼ tsp Brown Sugar
  • ¼ tsp Turmeric Powder
  • ½ tbsp Orange Zest
  • 1 tbsp Neutral Oil
  • ½ tbsp Cornstarch

Instructions


Juice oranges until you have ½ cup worth of orange juice.
Combine orange juice, 1 tablespoon soy sauce, ¼ teaspoon ginger powder, ¼ teaspoon garlic powder, rice vinegar, 1 teaspoon brown sugar, ¼ teaspoon turmeric powder, and ½ tablespoon orange zest
Slice 8 ounces of tempeh into triangles or cubes, add them to the marinade and let it soak for at least 1 hour or up to overnight.
After marinating the tempeh, remove the pieces from the marinade, but do not throw out the marinade!
Heat a pan with 1 tablespoon of oil and add the pieces of marinated tempeh.
Cook on medium-high heat until each side is browned and the tempeh is cooked through. About 3-5 minutes each side.
Heat the orange marinade in a separate pan or saucepot.
In a small bowl or measuring cup, create a slurry of ½ tablespoon of cornstarch with 2 tablespoons water. Ensure there are no clumps and then add this to the marinade as it is heating up.
Add ½ tablespoon of soy sauce, ¼ teaspoon ground ginger, ¼ teaspoon of garlic powder/garlic salt, and ¼ teaspoon of brown sugar.
Combine these in the sauce and turn off the heat once the sauce has become very thick.
Add the cooked tempeh to the thickened sauce and toss until all the pieces are coated in the sticky orange sauce.
Serve over rice, salad, rice noodles, etc. Optional garnish with cilantro!
Legally Healthy Blonde
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