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perfect orange tempeh recipe
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Orange Tempeh

This is the *perfect* orange tempeh for a weeknight dinner, meal prep, or just whenever the craving for take-out-style tempeh knocks.
Course Dinner, lunch
Cuisine American, Plant Based, Vegan
Keyword Asian Tempeh, Easy Orange Tempeh, Orange Tempeh, Tempeh Recipes, Vegan Orange Tempeh, Vegan Tempeh Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories 114kcal

Ingredients

  • 1 8 oz tempeh block

FOR THE MARINADE

  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp orange juice
  • 1 tbsp pure maple syrup

FOR THE SAUCE

  • ½ cup orange juice
  • ¼ cup soy sauce
  • 1 tsp rice vinegar
  • ½ tsp ginger
  • ¼ tsp red pepper flakes
  • 1 tbsp cornstarch

Instructions

  • Preheat your oven to 425 degrees Fahrenheit.

FOR THE MARINADE + TEMPEH

  • In a small bowl, combine the tbsp of orange juice, tbsp soy sauce, tbsp cornstarch, tbsp maple syrup and whisk until it's combined.
  • Cube your tempeh into bite-size pieces. Add your tempeh to the marinade and toss until it's coated. Set it aside for at least 20 minutes.
  • After 20 minutes, place your cubed tempeh on a parchement-lined baking sheet and bake for 20 minutes, flipping halfway throughout.

FOR THE SAUCE

  • In a saucepan over medium-high heat, whisk together the soy sauce, rice vinegar, orange juice, maple syrup, ginger, red pepper flakes and cornstarch. Whisk continuously until it's thick and bubbly (about 5 minutes) and turn the heat off.
  • Removed the baked tempeh from the over, toss the cubes into the sauce, stir and serve.

Nutrition

Calories: 114kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 2129mg | Potassium: 227mg | Fiber: 1g | Sugar: 13g | Vitamin A: 198IU | Vitamin C: 35mg | Calcium: 24mg | Iron: 1mg