Key Ingredients to make Takeout Orange Tempeh
– Broccoli – Snap peas – Water: – Avocado oil – Tempeh Sauce – Orange zest: – Orange juice – Soy sauce – Rice wine vinegar – Honey – Garlic – Ginger – Red pepper flakes – Arrowroot powder
In a large Dutch oven, steam broccoli and snap peas with water over medium-high heat until fork-tender. Drain. Heat the Dutch oven with avocado oil and cook tempeh until browned.
In a glass measuring cup, combine orange zest, fresh orange juice, soy sauce, rice wine vinegar, honey, garlic, ground ginger, and red pepper flakes. Whisk together and add arrowroot powder.
Return broccoli and snap peas to the tempeh, then pour the sauce over them. Allow the mixture to reduce over medium heat for about 10 minutes until the sauce thickens and coats the vegetables. Enjoy!