Orange Pan Glazed Tempeh Recipe
Elevate your plant-based meals with this irresistible Orange Pan Glazed Tempeh recipe, a perfect blend of zesty, savory, and slightly sweet flavors. Tender slices of tempeh are pan-fried until golden and crispy, then coated in a luscious glaze made from freshly squeezed orange juice, soy sauce, maple syrup, and aromatic ginger and garlic. The addition of a cornstarch slurry ensures a perfectly thickened sauce that clings to every bite. Ready in just 25 minutes, this vegan dish is not only quick and easy but also bursting with vibrant flavors and nutrients. Garnished with fresh green onions and sesame seeds, it's a feast for both the eyes and the palate. Serve it over steamed rice or quinoa with a side of sautéed vegetables for a wholesome, restaurant-quality meal that’s sure to impress! Perfect for fans of flavorful vegan recipes and quick weeknight dinners.
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Recipe Information
Ingredients
- 8 oz tempeh
- 0.5 cup orange juice (freshly squeezed)
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tsp cornstarch
- 2 tbsp water
- 2 tbsp neutral cooking oil (like avocado or vegetable oil)
- 2 green onions (sliced, for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
Slice the tempeh into 1/4 inch thick rectangular slices or triangles.
In a small bowl, whisk together orange juice, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger to make the glaze.
In another small bowl, mix cornstarch and water until smooth to create a slurry. Set aside.
Heat 2 tablespoons of neutral cooking oil in a large non-stick skillet over medium heat.
Add the sliced tempeh to the skillet, ensuring each piece is in contact with the pan. Cook for 3-4 minutes on each side, until golden brown and crispy. Remove tempeh from the skillet and set aside on a plate.
Pour the orange glaze mixture into the skillet and bring it to a gentle simmer over medium heat.
Add the cornstarch slurry to the glaze and stir continuously until the sauce thickens, about 2-3 minutes.
Return the crispy tempeh slices back to the skillet, tossing them gently to coat evenly in the orange glaze.
Cook for another 2 minutes to let the tempeh soak up the flavors, then remove from heat.
Serve the orange pan glazed tempeh hot, garnished with sliced green onions and sesame seeds. Pair with steamed rice or quinoa and sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 19.4 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
