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Orange Pan-glazed Tempeh

Prep time
30 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Corn-free | Egg-free

Adapted from


Pair this with some sautéed vegetables for a delicious meal. 


1 corange juice
2 ttamari
1 1⁄2 Tmirin
2 tmaple syrup
1⁄2 tcoriander (ground)
2 clvgarlic (crushed)
1 Tginger (freshly grated)
8 oztempeh (cut into thin bite-sized pieces)
2 Tolive oil
1⁄2 lime
1⁄4 ccilantro (leaves, torn)


In a small bowl, mix together the orange juice, tamari, mirin, maple syrup, gorund coriander, and crushed garlic. Squeeze the grated ginger over the bowl, and discard the pulp. Stir, and set aside.

Heat the olive oil in a large sauté pan over medium-high heat. When hot, add the tempeh and fry for 5 minutes, or until one side is golden. Flip and cook the other side for 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 thick glaze. Turn the tempeh over once during cooking to coat.

Serve hot, drizzled with any remaining sauce, a squeeze of lime, and cilantro leaves.