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Orange-glazed tempeh

User Rating 4 Star Rating (1 Review)


Orange-glazed tempeh
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.

Recipe and photo courtesy of Lightlife Foods.


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


In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander and ginger. Simmer carrots in lightly salted water about 10 minutes or until tender; drain.

In another pot; boil tempeh in unsalted water 10 minutes; drain 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.

Makes four servings of Chinese restaurant-style glazed tempeh.

Nutritional information, per serving:
Calories: 467
Total fat: 11 grams; 17% Daily Value
Cholesterol 0 Mg; 0%
Sodium 280 Mg; 12%
Carbohydrate 77 g; 26%
Dietary Fiber 9 g; 36%
Sugars 24 g; 2%
Protein 16 g; 31%
Vitamin A 100%; Vitamin C 105%; Calcium 8%; Iron 15%

Need it to be a full vegetarian meal? Serve your Chinese-inspired tempeh "chicken" with:

User Reviews

Reviews for this section have been closed.

 4 out of 5
Wonderful, Guest Hotsriracha

Yay first review! I love this recipe, and it is so healthy and low fat. The sauce is especially wonderful, and the two cups of orange juice is worth it (I used 100% OJ, not from concentrate). I was disgusted by a bad first time with tempeh previously (Flavoured Tofurky tempeh, not so good at all) and never tried it again until recently I decided to give it another try using plain high quality tempeh with this recipe and it definitely did not disappoint. If you like orange chicken, you will love this. I used broccoli instead of carrots (hate cooked carrots) and loved that this recipe is so versatile that you could basically substitute any veggie. Only one thing, the recipe says to let the glaze simmer until thick, but you do need to add some cornstarch/flour mixed with water to it to make it actually thicken or else it will just stay thin and watery. Other than this tip, great recipe!

1 out of 1 people found this helpful.

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