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Orange Tempeh and Asparagus


  • Author: Steve Peters
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

In this orange tempeh recipe, crispy tempeh cubes and tender asparagus stalks are coated in a sweet and tasty sauce for an easy vegetarian take on classic orange chicken.


Ingredients

Scale
  • 2 oranges
  • 2 cloves garlic
  • 1 pound asparagus
  • 1/3 cup orange marmalade
  • 2 tablespoon soy sauce, plus more for serving
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon ground coriander
  • ½ cup water
  • 16 ounces of tempeh
  • 2 tablespoons cornstarch
  • ¼ cup high heat oil, such as sunflower
  • 1/4 cup sesame seeds
  • 2 cups cooked rice

Instructions

Zest one of the oranges and then remove the peel. Remove any pith and seeds. Then roughly chop the orange flesh. Slice the second orange, unpeeled, into rounds or wedges and set aside. Peel and mince the garlic. Was the asparagus, break off the tough ends, then cut into pieces about 2 inches long.

In a small bowl whisk together the marmalade, soy sauce, vinegar, ginger, coriander, water, and garlic. Stir in the chopped orange.

Cut the tempeh into bite-sized pieces, about one-inch cubes. Put the tempeh pieces into a container or bag along with the cornstarch. Shake to coat the tempeh.

Heat the oil in a large pan over medium-high heat. When the oil is hot, add the tempeh and fry for 8 minutes, or until golden, flipping the pieces around in the oil to brown on all sides. Add more oil to the pan if the tempeh starts to stick. When done cooking, drain off any excess oil but keep the tempeh in the pan.

Pour the orange marmalade mixture into the pan along with the asparagus. Simmer for 10 minutes, or until the sauce has reduced to a glaze and the asparagus is tender. Occasionally stir everything around, ensuring that the tempeh and asparagus are coated in the sauce.

Serve over the rice with a sprinkling of sesame seeds, some of the orange slices, and additional soy sauce.

Notes

This is such a versatile dish. Try tofu, chicken or beef in place of the tempeh. Replace the asparagus with broccoli, bell peppers, carrots, celery, mushrooms, or any combination of vegetables that you like. Make it a full meal by cooking rice or another grain can while preparing the recipe.

  • Category: Main Dishes
  • Method: Saute
  • Cuisine: American

Keywords: tempeh, oranges, orange sauce, asparagus, soy sauce