Orange Pan-glazed Tempeh

Serving size:
 4 Servings


    • 1 c
    • orange juice
    • 2 t
    • tamari
    • 1 1⁄2 T
    • mirin
    • 2 t
    • maple syrup
    • 1⁄2 t
    • coriander (ground)
    • 2 clv
    • garlic (crushed)
    • 1 T
    • ginger (freshly grated)
    • 8 oz
    • tempeh (cut into thin bite-sized pieces)
    • 2 T
    • olive oil
    • 1⁄2
    • lime
    • 1⁄4 c
    • cilantro (leaves, torn)
30 minutes
Ready in
30 minutes


Pair this with some sautéed vegetables for a delicious meal. 

Adapted from


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.


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