Orange Tempeh

orange-tempeh

When I was in high school, we didn’t really have a traditional cafeteria; instead, we used a college campus’ union where they had tons of food options inside. Between my freshman and sophomore year, Burger King was moved out and in their place came a Panda Express. I wasn’t quite sure how to feel about that, since I loved the Burger King frozen chocolate pies so much. But one taste of Panda Express’ orange chicken and it was love at first bite.

I can’t count how many times I got that order over the next couple of years. Now I sometimes go back and get a little nostalgic just looking at the Panda Express sign. But since gluten and meat are out, Panda Express’ orange chicken is, too. So that inspired me to make my own; if I could make something half as good as their orange chicken without chicken or wheat, I’d be happy. Luckily I think I came upon with something half as good and more.

orange-tempeh-ingredient

I used tapioca starch for a corn-free dish I was a little worried it wouldn’t be a good replacement, but it worked exactly the same. It’s something I now keep on hand at all times for gluten-free/grain-free baking and cooking.

Orange Tempeh

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(for 2 servings):

  • 1 block of tempeh, cubed
  • Juice of 1/2 an orange(about 2 Tablespoons)
  • 2 Tablespoons agave, or any sweetener
  • 1 Tablespoon soy sauce(or wheat-free tamari)
  • 1/2 Tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon siracha sauce(optional)
  • 1/2 Tablespoon tapioca or corn starch mixed with 2 Tablespoon water

orange-tempeh-bowl

Method

  1. In a small dish, mix together the orange juice, agave, soy sauce, vinegar, salt, sesame oil and siracha if using.
  2. Pour the mixture into a frying pan and heat over a burner set to medium.
  3. When the liquid is hot, add in the tempeh. Brown the tempeh on all sides in the sauce until half the liquid has boiled off, about 5 minutes.
  4. Pour the dissolved starch into the pan and mix it around with the tempeh and sauce to thicken up. If the sauce becomes too thick, add a couple tablespoons of hot water into the pan and mix it in until more of the starch has dissolved and adjust it until it forms a coating over the tempeh.
  5. Remove from the heat. Serve over vegetables or rice.

orange-tempeh-cube

This sauce is slightly less sweet and more orange-flavored than Panda Express’, which I like in terms of complexity but not quite fitting for a Chinese take-out craving. You can play with the sweetness and saltiness by adding more sugar or soy sauce and adjust to taste.

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21 Responses to Orange Tempeh
  1. Gina @ Running to the Kitchen
    September 19, 2011 | 9:03 am

    I’ve tried the “orange (insert some protein here)” dish so many times and it never comes out quite right. I bet it’s b/c of that starch! I need to try it out again with this recipe now.

  2. Faith @ For the Health of It
    September 19, 2011 | 9:16 am

    I know you don’t do gluten, but I bet this would be awesome with seitan too! I know my boyfriend is crazy about the panda express orange chicken, so maybe if I make him orange seitan with your sauce, he might not know the difference 😉

    • Wannabe Chef
      September 19, 2011 | 12:24 pm

      Seitan would be great; I’ve only had it once a long time ago but I remember being impressed by the taste/texture.

  3. Elizabeth
    September 19, 2011 | 10:12 am

    This looks really good. I’m always up for trying new a new stir-fry. The tempeh is especially tempting since I’ve been meaning to try for a while now.

  4. Sana
    September 19, 2011 | 11:16 am

    I LOVEEEE Burger King frozen chocolate pies !!!! Omg, I even go through the drive thru to get them. This is why I will never be skinny 😉

  5. Jared / The Laughing Vegan
    September 19, 2011 | 12:56 pm

    Evan, this looks like a great recipe and I’ve grown to really enjoy the taste of tempeh. Is it pictured with bean sprouts and zucchini?

    • Wannabe Chef
      September 19, 2011 | 2:24 pm

      Yes, the bean sprouts were cooked, the zucchini noodles were raw. It was a low-grocery kind of day

  6. Averie @ Love Veggies and Yoga
    September 19, 2011 | 4:03 pm

    It looks fabulous and just that orange glaze alone…right there…I could put that on just about…anything!

  7. Abby @ Abz 'n' Oats
    September 19, 2011 | 9:57 pm

    My boyfriend is in love with Panda Express. Blech. lol. Maybe this would change his mind!:)

  8. Richa@HobbyandMore
    September 20, 2011 | 12:53 am

    wow.. that orange glaze.. i have the exactly same memory of orange chicken every other day.. mn i ate too much chicken then..
    i love this version!!

  9. katie
    September 20, 2011 | 1:27 am

    Yumm! This looks so so good. I haven’t had orange chicken in years. I like that you used tempeh instead of tofu. I will have to try this soon!

  10. zerrin
    September 20, 2011 | 5:49 am

    Looks delicious! Love the sauce on it.

  11. Brittany
    September 20, 2011 | 1:50 pm

    You told me to try it for dinner tonight. DEAL. Except maybe Thursday night. Yes, this is so happening thursday night.

  12. Erin
    September 20, 2011 | 3:20 pm

    Sounds delicious! I do love an orange tofu or tempeh. I bet mixing in some orange zest might make it pop even more!

  13. jess @ cupcakes and kale
    September 20, 2011 | 5:06 pm

    this looks delightful! i have a version of this i love that uses homemade marmalade – but i’m all out so am looking forward to trying this!

  14. Kristin @ STUFT Mama
    September 20, 2011 | 6:18 pm

    I have Trader Joe’s tempeh sitting in my fridge. I’ve been trying to figure out what to do with it! Yippee!! This looks delish! 🙂

  15. Maya@Foodiva's Kitchen
    September 20, 2011 | 11:48 pm

    We eat tempeh at least 3 times a week in my home, so this orange flavored recipe will come in very handy. Thanks for sharing it! Btw, I made mini tempeh cheesecakes once and posted it on my blog…yeah that was a bit surreal! LOL.

  16. Morgan
    October 1, 2011 | 8:48 pm

    Just made this for dinner tonight and it was delish! It was so easy and satisfying. I will for sure be making this frequently. I ate mine with raw shredded zucchini and carrots. I had to double the sauce though, it disappeared on me pretty quickly as soon as I added the tempeh. Thanks for the great recipe 🙂

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