Sticky Orange Tempeh (Vegan + Gluten Free)
Sticky Orange….Tempeh! A delicious plant-based, healthier version of your favorite takeout meal. This gooey, sticky, zesty dish satisfies that takeout craving without the takeout costs or leaving a greasy coating on your stomach. Pair it with some steamed rice or quinoa and a veggie to make an easy and delicious dinner.
Tempeh is such an incredible source of plant-based protein, as it contains all 9 essential amino acids. It is also a fermented and prebiotic rich food, which can help to keep the gut healthy. Even if you’re not 100% plant-based, it’s an amazing food to incorporate into your diet -- so why not give this recipe a go?
The sticky orange sauce is sweet, citrusy, and so incredibly good. It has a zing from the ginger that complements the citrus perfectly. I’ve been looking for a new go-to tempeh recipe, and I definitely think this is the one!
This recipe takes 5 minutes to prep and 10 minutes to cook up, so it’s really ideal for a busy weeknight. You could even make a batch to have on hand for some easy, prepped, toss-together lunches during the week. Either way, you will not be disappointed!
If you try out this Sticky Orange Tempeh recipe, please be sure to let me know what you think and comment below or tag me on Instagram!
xxSlim
Sticky Orange Tempeh
Prep time: 5 minutes
Cook time: 10 minutes
Marinating time: 30 min - 1 hr
Total time: 45 minutes
Serves: 6
Ingredients
2 8oz packs of tempeh
½ cup fresh squeezed orange juice (I got mine from Trader Joe’s)
½ cup coconut aminos
2 tbsp maple syrup
1 tbsp grated ginger
1 tsp chopped garlic (hack: use pre-chopped garlic)
1 tsp orange zest
Salt and Pepper to taste
2 tbsp olive oil
2 ½ arrowroot powder + ¼ cup water
2 tbsp sesame seeds for topping
Instructions
Slice the tempeh into approximately 1½ inch rectangles.
In a large bowl, whisk together the orange juice, coconut aminos, maple syrup, ginger, garlic, orange zest, and salt and pepper. Add in the tempeh and gently toss until completely each piece has been completely covered. Place in the fridge and let marinate for 30 minutes to an hour.
In a small bowl, combine the arrowroot and water. Whisk until completely combined and no lumps remain, forming a slurry.
Heat olive oil in a skillet over medium-high heat. Once the oil shimmers, add the tempeh and all marinade to the skillet. Add slurry 1 tbsp at a time (up to about 2-3 tbsp), mixing it into the marinade. Bring to a simmer and cook for 10 minutes or until the sauce has thickened significantly and takes on a sticky texture, stirring frequently.
Serve over rice with a side of vegetables, sprinkle with sesame seeds, and enjoy!
