Best 2 Orange Pan Glazed Tempeh Recipes

**Savory and Succulent: Orange Pan-Glazed Tempeh and Flavorful Side Dishes**

Embark on a culinary journey with our tantalizing Orange Pan-Glazed Tempeh, a symphony of flavors that will elevate your taste buds. This delectable dish features succulent tempeh coated in a tangy orange glaze, perfectly balancing sweet and savory notes. Accompany it with an array of complementary side dishes, including a vibrant Carrot and Kale Salad, creamy Vegan Mac and Cheese, and a Quinoa and Black Bean salad brimming with protein and fiber. Indulge in a satisfying meal that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE PAN-GLAZED TEMPEH RECIPE

Orange Pan-Glazed Tempeh Recipe image

Make and share this Orange Pan-Glazed Tempeh Recipe recipe from Food.com.

Provided by Renee D

Categories Grains

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
10 ounces tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
1 handful cilantro leaf (coriander)

Steps:

Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 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 lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top.

Nutrition Facts : Calories 275.9, Fat 14.7, SaturatedFat 2.6, Sodium 2835.9, Carbohydrate 20.9, Fiber 1.1, Sugar 8.3, Protein 19.2

ORANGE PAN-GLAZED TEMPEH RECIPE

ORANGE PAN-GLAZED TEMPEH RECIPE image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Steps:

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel. Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 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 lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.

Tips:

Choose firm tempeh: For best results, use tempeh that is firm and dense. This will help it hold its shape and absorb the marinade more easily.
Press the tempeh: Before cooking, press the tempeh to remove excess moisture. This will help it cook more evenly and develop a crispy crust.
Use a flavorful marinade: The marinade is key to adding flavor to the tempeh. Use a combination of citrus juices, herbs, and spices to create a marinade that is both tangy and savory.
Cook the tempeh over medium heat: Cooking the tempeh over medium heat will help it cook evenly without burning.
Flip the tempeh regularly: Flip the tempeh regularly to ensure that it cooks evenly on all sides.
Glaze the tempeh with orange juice: During the last few minutes of cooking, glaze the tempeh with orange juice. This will help to caramelize the glaze and add a delicious citrus flavor.

Conclusion:

Orange pan-glazed tempeh is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. The tempeh is marinated in a flavorful combination of citrus juices, herbs, and spices, then cooked until crispy and glazed with a sweet and tangy orange glaze. Serve the tempeh with your favorite sides, such as roasted vegetables, rice, or quinoa.