How to make:
Orange Tempeh Stir Fry
This vegan orange tempeh stir fry tastes just like takeout, but made at home! Serve it with quinoa and veggies for a balanced vegan dinner.
Prep Time:
1 hour
Cook Time:
10 mins
Total Time:
1 hour 10 mins
Author:
Yield:
4 1x
Ingredients
For the tempeh:
- 2 8-ounce packages tempeh
- 1 1/2 cup orange juice
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Zest of 1 orange
- 1/8 – 1/4 teaspoon red pepper flakes (more if you like spice)
- 2 1/2 tablespoons cornstarch or tapioca starch
For serving:
- Cooked quinoa
- Steamed broccoli
- Sesame seeds
- Orange zest
Instructions
- Cut tempeh into 1/2-inch cubes.
- In a large bowl, add orange juice, rice vinegar, soy sauce, sugar, garlic powder, ginger, orange zest, and red pepper flakes. Whisk to combine. Add tempeh; stir. Let tempeh sit in the marinade for at least 1 hour.
- In a medium skillet over medium heat, add tempeh and leftover marinade.
- In a small bowl, add starch. Slowly pour in a little bit of hot water, stirring, to make a slurry. Pour the slurry over the skillet; stir. Cook for 8-10 minutes, stirring frequently, until sauce is thickened.
- Serve tempeh over quinoa and broccoli. Top with sesame seeds and orange zest.
Find it online: https://www.emilieeats.com/orange-tempeh/