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–+ servings
orange tempeh takeout
Erin Antoniak

Takeout Orange Tempeh

5 from 1 vote
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: gluten-free, vegan, vegetarian
Cuisine: Asian
Calories: 413
Ingredients Method Nutrition

Ingredients
  

  • 12 oz broccoli
  • 4 oz snap peas
  • 1/2 cup water
  • 2 tbsp avocado oil
  • 16 oz tempeh chopped into bitesize pieces
Sauce:
  • Zest of 1 large orange
  • 1/2 cup fresh orange juice
  • 1/4 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 3 tbsp honey sub maple syrup for vegan
  • 4 cloves garlic minced
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flake
  • 1.5 tbsp arrowroot powder

Method
 

  1. 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.
  2. Heat dutch oven over medium-high heat and add avocado oil.
  3. Once hot, add tempeh to oil. Let cook for 6-8 minutes until browned.
  4. 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 tbsp arrowroot powder.
  5. Add broccoli and snap peas back to tempeh, then pour sauce on top.
  6. Let tempeh, veggies, and sauce reduce over medium heat for about 10 minutes, or until sauce has thickened and soaked veggies. Enjoy!

Nutrition

Calories: 413kcalCarbohydrates: 40gProtein: 26gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 857mgPotassium: 918mgFiber: 3gSugar: 18gVitamin A: 975IUVitamin C: 109mgCalcium: 195mgIron: 5mg

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