Orange Glazed Tempeh

This was my recipe that I used to make tempeh. I have to say, I was HOOKED. I love this dish, even the leftovers are amazing. If you’re tempted to try tempeh but don’t know what recipe to try… this is it. This is adapted from a recipe by Heidi Swanson at 101 Cookbooks.

Orange Glazed Tempeh


  • 1 Cup orange juice
  • 1 Tablespoon freshly grated ginger
  • 2 Teaspoons soy sauce
  • 2 teaspoons agave or maple syrup
  • 1/2 teaspoon ground coriander
  • 2 small garlic cloves, crushed
  • 1 Package tempeh or extra-firm tofu cut into 1 inch cubed or triangular pieces
  • 2 tablespoons olive oil

In a small bowl, add orange juice then squeeze the grated ginger into the bowl try to remove as much of the juice as you possibly can – discard pulp. Add soy sauce, agave, coriander, and garlic cloves. Set bowl aside.

In a large pan, heat olive oil and brown tempeh on each side. Each side will take 5 minutes or so.

When the tempeh is golden brown, add the mixture from your small bowl. Lower temperature and simmer until the mixture begins to thicken – approximately 10 minutes.

Serve over brown rice and broccoli.

Makes 2 large servings or 4 moderate servings.

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