Whoa, I just had the most mind-blowing bite of Orange Glazed Tempeh Stir Fry, and I need to spill all the deliciousness! Imagine this: crispy, golden tempeh cubes soaked with a sweet and tangy orange sauce tempeh glaze that perfectly balances a little zing and umami richness. That first mouthful exploded with layers of citrus brightness, a hint of savory soy, and just enough warming spice to keep every chewing moment exciting. This Orange Glazed Tempeh Stir Fry isn’t just dinner; it’s a flavor party that your taste buds won’t forget anytime soon.
I’ve been on a plant-based kick lately—totally hooked on stir fried tempeh for its chewy, nutty texture that soaks up marinade like a sponge. This Orange Glazed Tempeh Stir Fry took my usual tempeh game from simple to spectacular with the vibrant homemade orange sauce. It’s like that cozy, satisfying comfort food you crave but feels fresh and full of life, especially with a punchy vegetarian orange stir fry twist. I loved how the glaze caramelized just enough on the edges making it sticky, glossy, and utterly crave-worthy.
If you haven’t experienced the magic of tempeh marinade soaked with this type of plant-based orange sauce, you are missing out on a flavor upgrade that’s as rewarding as it is easy. Seriously, you’ll want to make this Orange Glazed Tempeh Stir Fry again and again, and it’s a killer crowd-pleaser whenever I share it. I found some fun inspiration from Orange Tempeh Stir Fry (Vegan Orange Chicken) – Emilie Eats and took notes from Orange Pan-glazed Tempeh Recipe | 101 Cookbooks to perfect my version.
What You Need
Here’s the lineup of ingredients that turn this Orange Glazed Tempeh Stir Fry into your next obsession:
- 8 oz tempeh, cut into 1/2-inch cubes (Look for organic to get a firmer, better texture)
- 1/2 cup freshly squeezed orange juice (Splurge on fresh juice for that bright, natural orange zing)
- 2 tbsp soy sauce or tamari (Grab this from the international aisle for authentic umami)
- 1 tbsp maple syrup or agave nectar (Sweetness that makes this orange sauce tempeh a total crowd-pleaser)
- 1 tbsp rice vinegar (Adds a perfect vinegar pop to balance the sweet and savory)
- 1 tsp grated fresh ginger (This little zing adds warmth that makes the vegetarian orange stir fry sing)
- 2 cloves garlic, minced
- 1/2 tsp red chili flakes (Go heavy on these if you love a spicy kick in your stir fried tempeh)
- 2 tbsp vegetable oil (I opt for neutral oil like grapeseed for perfect frying)
- 1 bell pepper, thinly sliced
- 1 cup snap peas or green beans (Freshness is key—look for vibrant green pods)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (Optional, but these add a nice nutty crunch)
Tip: For efficiency, you can buy pre-sliced ginger and minced garlic to save time without losing flavor. Store unused tempeh wrapped tightly in the fridge to keep it fresh, and always use fresh orange juice for that tangy punch. This Orange Glazed Tempeh Stir Fry really shines when your ingredients are top-notch and fresh.
What I love about this combination is how the tempeh marinade with the homemade plant-based orange sauce delivers a balance between sweet, tangy, and savory notes that make every bite a flavor-packed adventure. For even more orange sauce tempeh inspiration, check out Ever wonder what tempeh is and how to transform this simple plant protein into a.
How to Make It
Ready to dive in? This Orange Glazed Tempeh Stir Fry comes together in about 30 minutes, and every step builds layers of drool-worthy flavors.
- Marinate the Tempeh: Combine orange juice, soy sauce, maple syrup, rice vinegar, grated ginger, garlic, and chili flakes in a shallow dish. Toss your tempeh cubes in this plant-based orange sauce marinade and let it soak up all that flavor for at least 20 minutes. Pro tip: The longer you marinate, the more intense that tangy, sweet soy flavor hits every bite.
- Prep Your Veggies: While your tempeh marinates, slice bell pepper, snap peas, and green onions. Having everything ready makes this stir fry seamless and quick.
- Cook the Tempeh: Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add tempeh cubes in a single layer and pan-fry until golden and crispy, about 3-4 minutes per side. Your Orange Glazed Tempeh Stir Fry starts here with those edges caramelizing to perfection.
- Stir-Fry the Veggies: Remove tempeh and in the same pan, toss in bell peppers and snap peas. Stir-fry for 2-3 minutes until crisp-tender—this keeps your vegetarian orange stir fry lively and fresh.
- Add the Orange Sauce: Pour the reserved marinade into the pan and let it simmer for a few minutes. It will thicken and turn glossy, coating your tempeh and veggies in that irresistible orange sauce tempeh glaze.
- Combine and Finish: Return tempeh to the pan, toss everything to coat evenly in the sticky sauce. Give it a quick heat-through—your Orange Glazed Tempeh Stir Fry should look glossy, vibrant, and smell absolutely crave-worthy.
- Garnish and Serve: Sprinkle green onions and sesame seeds over the top for a fresh finish and subtle crunch.
This is exactly how I got my stir fried tempeh to feel restaurant-worthy! The secret? Marinating early and making sure those golden edges get some loving time in the pan. When the aroma of that citrusy, umami-packed orange sauce hits your kitchen, expect everyone to come snapping their heads into the kitchen for a taste.
Serving This Up
My go-to way to serve Orange Glazed Tempeh Stir Fry is over a steaming bowl of fluffy jasmine rice. The rice soaks up all that orange sauce tempeh glaze like magic. Pairing it with a simple side of steamed broccoli amps the veggie quotient without stealing the spotlight.
Hosting friends? This Orange Glazed Tempeh Stir Fry is a crowd-pleaser that disappears fast. For a fresh, seasonal twist, top it with crunchy chopped peanuts in summer or add roasted cashews during fall to layer in texture and surprise. It’s perfect for any occasion—weekday dinners, casual gatherings, or a plant-based feast that impresses without stress.
Want to fancy it up? Plate your Orange Glazed Tempeh Stir Fry in a shallow bowl, drizzle extra fresh orange juice on top, and sprinkle chopped cilantro for a pop of color perfect for the ‘gram. Leftovers? Bring your stir fry game to lunch by turning it into vibrant wraps with crunchy lettuce leaves or stuffing into meal prep mason jars with quinoa for a hearty meal on the go.
If you’re looking for other dishes to complement the citrusy theme, you might love the sweet and tangy punch of cranberry-orange scones or even the rich zest of pomegranate-glazed lamb chops when you want to fancy things up.
Your Questions Answered
- Q: How do I make this Orange Glazed Tempeh Stir Fry extra flavorful?
- A: Double down on your marinade time and add fresh ginger and garlic—they’re like flavor bombs in your orange sauce tempeh. Also, a splash of toasted sesame oil at the end wows every palate.
- Q: Can I meal prep this Orange Glazed Tempeh Stir Fry?
- A: Absolutely! It reheats beautifully in a skillet or microwave. Keep veggies and tempeh separate if prepping ahead to avoid sogginess.
- Q: What’s the best way to reheat Orange Glazed Tempeh Stir Fry without losing quality?
- A: A quick sauté on the stovetop with a teaspoon of water or orange juice keeps everything fresh and saucy, maintaining stir fried tempeh’s crispy edges.
- Q: Is tempeh marinade necessary for this dish?
- A: Yes! Marinating tempeh in that plant-based orange sauce is key to penetrate flavor and get that irresistible sticky glaze.
- Q: Can I use tofu instead of tempeh?
- A: You can but expect a softer texture. Tempeh gives that wonderful chew and nuttiness essential for the authentic Orange Glazed Tempeh Stir Fry experience.
- Q: How spicy is this recipe?
- A: It’s mild unless you add extra chili flakes. Customize your heat to taste!
- Q: Can I freeze leftovers?
- A: I recommend refrigerating rather than freezing to preserve texture, but it can be frozen if necessary. Thaw gently and reheat on the stove for best results.
I took notes from tons of fellow food lovers and my own Orange Glazed Tempeh Stir Fry tries, and trust me, this combo of flavor and texture is where you want to land.
Final Bites
Friends, this Orange Glazed Tempeh Stir Fry deserves a forever spot in your recipe box. It’s got that ideal combo of sweet, savory, and tangy with a plant-based orange sauce that brings tempeh to life.
My Foodie Tips:
- Make the tempeh marinade ahead to let flavors soak in deeper.
- Pan-fry tempeh until edges crisp for next-level texture.
- Always cook veggies last but don’t overcook—this keeps your stir fry fresh and lively.
Try switching up this Orange Glazed Tempeh Stir Fry with:
- A citrusy twist adding fresh lime juice and cilantro.
- A peanut butter blended plant-based orange sauce glaze for a creamy spin.
- Extra spice with fresh sliced chilis and garlic chili sauce for a fiery kick.
The lime cilantro version got major love at my last dinner party, while the peanut sauce spin is my cozy weeknight fave.
This dish invites you to customize every part and make it your own flavor-packed masterpiece. You’re going to nail this Orange Glazed Tempeh Stir Fry and have everyone begging for more. Get ready to wow yourself—it’s truly one of those drool-worthy meals worth sharing.
For more flavor-packed recipes, check out the Orange Tempeh Stir Fry variations and that yummy Orange Pan-glazed Tempeh Recipe to keep your plant-based cooking exciting.
Now grab your wok, fire up the stove, and let’s make some Orange Glazed Tempeh Stir Fry magic happen!
Orange Glazed Tempeh Stir Fry
This vibrant Orange Glazed Tempeh Stir Fry combines a sweet and tangy citrus sauce with hearty tempeh and crisp vegetables for a delicious, plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 8 oz tempeh, cubed
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 green onion, chopped (for garnish)
- 1 teaspoon sesame seeds (optional garnish)
Instructions
- In a small bowl, whisk together orange juice, soy sauce, maple syrup, and cornstarch slurry. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add cubed tempeh and cook until golden brown on all sides, about 5-7 minutes. Remove tempeh and set aside.
- In the same skillet, add remaining vegetable oil. Sauté garlic and ginger until fragrant, about 30 seconds.
- Add broccoli, bell pepper, and carrot to the skillet. Stir fry for 4-5 minutes until vegetables are tender-crisp.
- Return tempeh to the skillet. Pour in the orange glaze mixture and stir well to coat all ingredients.
- Cook for another 2-3 minutes until the sauce has thickened and everything is heated through.
- Drizzle with sesame oil, garnish with green onion and sesame seeds, then serve hot.
Notes
For extra protein, serve over steamed brown rice or quinoa. You can also add a handful of cashews for added crunch.