Can you freeze tempeh?

Yes, tempeh freezes well for up to a year. You can cut larger blocks of tempeh into smaller sizes, place in an airtight container or freezer bag, and pop int the freezer. Thaw before cooking.

How long does tempeh last?

Sealed packs of tempeh will last for several weeks in the fridge or frozen for up to a year. Cooked tempeh will last 3-4 days in the fridge.

Can you eat tempeh raw?

While tempeh can be eaten raw if pasteurized, cooking improves the flavor and texture, so I recommend giving it a quick sauté, steam, or bake.

Orange Pan Fried Tempeh with Aspargus

Description

Crispy pan fried tempeh with asparagus in a sweet and tangy orange sauce—this easy vegetarian stir-fry is everything you want in a weeknight dinner: quick, flavorful, and full of seasonal produce.

Ingredients

Units Scale

16 ounces of tempeh
2 tablespoons cornstarch
2 oranges
2 cloves garlic
1 inch piece of fresh ginger root
3-4 scallions
1 pound of asparagus
1/2 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
1/2 teaspoon ground coriander
1/2 cup water
1/4 cup high heat cooking oil, such as sunflower or grapeseed
2 tablespoons sesame seeds
cooked rice, for serving

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Instructions

Prep the tempeh. Cut the tempeh into 1-inch cubes. Add them to a bowl and toss with the cornstarch to coat evenly.
Prep the other ingredients. Peel one orange, break it into segments, and cut them in half. Cut the second orange in half and squeeze the juice into a bowl. Peel and mince the garlic. Grate the ginger. Chop the scallions. Rinse the asparagus, snap off the tough ends, and cut the stalks into 2-inch pieces.
Make the orange sauce. Whisk together the orange juice, marmalade, soy sauce, vinegar, red pepper flakes, coriander, water, ginger, and garlic in a small bowl.
Cook the tempeh. Heat the oil in a large pan over medium heat. When the oil is hot, add the tempeh and fry in the pan for 8 minutes, or until golden, flipping the pieces around in the oil to brown on all sides.
Cook asparagus and sauce. Add the asparagus and orange sauce to the pan with the tempeh. Simmer for 7–8 minutes, stirring often, until the asparagus is tender and the sauce has thickened. If the sauce reduces too much, add a splash of water. Stir in the orange segments during the last minute of cooking, then remove from heat.
Serve. Garnish with sesame seeds, scallions, and orange slices. Serve warm over rice.

Notes

The time it takes to cook the asparagus will vary depending on how thick your stalks are and how tender you like them. I like mine with a little crunch.

If the sauce thickens up too much and almost feels dry while the asparagus is cooking, add a splash or two of water to the pan.

Want even more orange flavor? Zest one of the oranges and add it to the sauce. If you want to garnish the dish with fresh orange slices, use an additional orange.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dishes
Method: Stove top
Cuisine: American