Best 2 Orange Pan Glazed Tempeh Recipes

Orange Pan Glazed Tempeh is a delicious and versatile dish that can be enjoyed as a main course or a side dish. Tempeh, a fermented soybean product, is a great source of plant-based protein and fiber, and when pan-fried, it develops a crispy outer layer and a tender, flavorful interior. The orange glaze, made with orange juice, zest, and a touch of honey, adds a citrusy sweetness that perfectly complements the savory tempeh. This recipe is a great way to enjoy a healthy and satisfying meal that is also easy to prepare.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE PAN-GLAZED TEMPEH RECIPE

Orange Pan-Glazed Tempeh Recipe image

Make and share this Orange Pan-Glazed Tempeh Recipe recipe from Food.com.

Provided by Renee D

Categories Grains

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
10 ounces tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
1 handful cilantro leaf (coriander)

Steps:

Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top.

Nutrition Facts : Calories 275.9, Fat 14.7, SaturatedFat 2.6, Sodium 2835.9, Carbohydrate 20.9, Fiber 1.1, Sugar 8.3, Protein 19.2

ORANGE PAN-GLAZED TEMPEH RECIPE

ORANGE PAN-GLAZED TEMPEH RECIPE image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Steps:

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel. Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.

Tips:

For a crispy tempeh, make sure to press it before cooking. This will help to remove excess moisture and allow the tempeh to absorb the marinade better.
If you don't have a grill pan, you can cook the tempeh in a regular skillet over medium heat. Just be sure to keep an eye on it so that it doesn't burn.
The orange glaze is what really makes this dish special. Be sure to use a good quality orange juice and zest. You can also add a bit of honey or maple syrup to the glaze for a sweeter flavor.
Serve the tempeh with your favorite sides, such as rice, quinoa, or roasted vegetables. You can also add a dollop of yogurt or sour cream for a creamy touch.

Conclusion:

Orange Pan-Glazed Tempeh is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. The tempeh is marinated in a flavorful mixture of orange juice, soy sauce, and spices, then grilled or pan-fried until crispy. The orange glaze adds a sweet and tangy flavor that makes this dish irresistible. Serve with your favorite sides for a complete and satisfying meal.