Orange Pan Glazed Tempeh Food

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ORANGE PAN-GLAZED TEMPEH RECIPE



Orange Pan-glazed Tempeh Recipe image

The best tempeh recipe I've highlighted to date - it features a simple ginger and garlic-spiked orange glaze that plays of the nutty earthiness of the pan-fried tempeh beautifully.

Provided by Heidi Swanson

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 11

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 coconut oil, ghee, or 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 coconut 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.

Nutrition Facts : Calories 225 kcal, Carbohydrate 25 g, Protein 1 g, Fat 14 g, SaturatedFat 12 g, Sodium 435 mg, Sugar 18 g, ServingSize 1 serving

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

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 GLAZED TEMPEH RECIPE



Orange Glazed Tempeh Recipe image

Chinese restaurant-style tempeh in a simple tangy and sweet orange glaze. If you like Chinese orange chicken, try this vegetarian and vegan version instead.

Provided by Jolinda Hackett

Categories     Entree     Dinner

Time 35m

Yield 4

Number Of Ingredients 10

2 cups fresh squeezed orange juice
1/4 cup maple syrup
4 teaspoons soy sauce
1 teaspoon ground coriander
1 teaspoon ground ginger
2 carrots, peeled and cut into 1-inch pieces
1 4-ounce package tempeh, cut into 3/4-inch cubes
1 tablespoon vegetable oil
4 cups cooked mixed wild and brown rice
2 tablespoon fresh chopped cilantro

Steps:

  • Gather the ingredients.
  • In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander, and ginger. Set aside.
  • Simmer carrots in lightly salted water about 10 minutes or until tender; drain. Set aside.
  • In another pot, boil tempeh in unsalted water 10 minutes.
  • Drain tempeh and pat dry.
  • In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides.
  • Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro. Recipe and photo courtesy of Lightlife Foods.

Nutrition Facts : Calories 679 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, Sodium 370 mg, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 8 g

ORANGE-BALSAMIC GLAZED TEMPEH OVER GREENS



Orange-Balsamic Glazed Tempeh over Greens image

Provided by Christina Pirello

Categories     Soy     Braise     Steam     Vegetarian     Low Cal     High Fiber     Low Sodium     Dinner     Healthy     Vegan

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon avocado oil
1/2 teaspoon soy sauce
2 cloves fresh garlic, crushed
1 tablespoon finely minced fresh basil
1 teaspoon finely minced fresh flat-leaf parsley
24 ounces tempeh, cut into 4 (6-ounce) slices
2 bunches kale or collards, rinsed well, stems trimmed, left whole
2 tablespoons fresh lemon juice

Steps:

  • Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
  • While the tempeh braises, place about 1/2-inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 3 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.

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