Takeout Orange Tempeh

Bring the flavors of your favorite takeout to your kitchen with this Takeout Orange Tempeh recipe! It's a vegetarian-friendly meal flavored to the top with orange, honey, and soy sauce, and complete with broccoli and snap peas!

Course gluten-free, vegan, vegetarian

Cuisine Asian

Keyword Takeout Orange Tempeh

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 413kcal

Author Erin Antoniak

Ingredients

12 oz broccoli
4 oz snap peas
½ cup water
2 tablespoon avocado oil
16 oz tempeh chopped into bitesize pieces

Sauce:

Zest of 1 large orange
½ cup fresh orange juice
¼ cup soy sauce
⅓ cup rice wine vinegar
3 tablespoon honey sub maple syrup for vegan
4 cloves garlic minced
1 teaspoon ground ginger
½ teaspoon red pepper flake
1.5 tablespoon arrowroot powder

Instructions

In a large dutch oven, steam broccoli with snap peas and water over medium high heat for 6-8 minutes or until fork tender. Drain.
Heat dutch oven over medium-high heat and add avocado oil.
Once hot, add tempeh to oil. Let cook for 6-8 minutes until browned.
While that’s cooking, in a glass measuring cup, add the zest of 1 orange, fresh orange juice, soy sauce, rice wine vinegar, honey, garlic, ground ginger, and red pepper flake. Whisk together. Mix in 1.5 tablespoon arrowroot powder.
Add broccoli and snap peas back to tempeh, then pour sauce on top.
Let tempeh, veggies, and sauce reduce over medium heat for about 10 minutes, or until sauce has thickened and soaked veggies. Enjoy!

Nutrition