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Orange Glazed Tempeh Stir Fry

Freshly prepared Orange Glazed Tempeh Stir Fry plated on white dish
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A vibrant and healthy Orange Glazed Tempeh Stir Fry, combining crispy tempeh with fresh vegetables in a sweet and tangy citrus sauce for a perfect plant-based meal.

Ingredients

Scale
  • 8 oz tempeh, cubed
  • 2 tablespoons orange juice, freshly squeezed
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 2 green onions, chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Sesame seeds, for garnish (optional)

Instructions

  1. In a small bowl, whisk together the orange juice, soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to make the orange glaze.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook until golden and crispy on all sides, about 5–7 minutes.
  3. Remove tempeh from the skillet and set aside. In the same skillet, add the red bell pepper, broccoli, and carrot. Stir-fry the vegetables for 4–5 minutes until tender-crisp.
  4. Return the tempeh to the skillet with the vegetables. Pour the orange glaze over everything and toss to coat evenly.
  5. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce thickens.
  6. Remove from heat and garnish with chopped green onions and sesame seeds, if using.
  7. Serve immediately over steamed rice or noodles.

Notes

For added crunch, top with chopped peanuts or cashews. You can also customize the veggies based on your preference or what’s in season.

Find it online: https://cakesbybelinda.com/orange-glazed-tempeh-stir-fry/