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Simple Vegan Sticky Orange Tempeh

You're going to love this vegan take on a classic takeout dish. Vegan Sticky Orange Tempeh is so flavorful and this recipe is super simple!
5 from 2 votes
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Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: American, Chinese, Vegan
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 2 People
Author: Emily



  • Juice oranges until you have ½ cup worth of orange juice.
  • Combine orange juice, 1 tablespoon soy sauce, ¼ teaspoon ginger powder, ¼ teaspoon garlic powder, rice vinegar, 1 teaspoon brown sugar, ¼ teaspoon turmeric powder, and ½ tablespoon orange zest
  • Slice 8 ounces of tempeh into triangles or cubes, add them to the marinade and let it soak for at least 1 hour or up to overnight.
  • After marinating the tempeh, remove the pieces from the marinade, but do not throw out the marinade!
  • Heat a pan with 1 tablespoon of oil and add the pieces of marinated tempeh.
  • Cook on medium-high heat until each side is browned and the tempeh is cooked through. About 3-5 minutes each side. 
  • Heat the orange marinade in a separate pan or saucepot.
  • In a small bowl or measuring cup, create a slurry of ½ tablespoon of cornstarch with 2 tablespoons water. Ensure there are no clumps and then add this to the marinade as it is heating up.
  • Add ½ tablespoon of soy sauce, ¼ teaspoon ground ginger, ¼ teaspoon of garlic powder/garlic salt, and ¼ teaspoon of brown sugar.
  • Combine these in the sauce and turn off the heat once the sauce has become very thick. 
  • Add the cooked tempeh to the thickened sauce and toss until all the pieces are coated in the sticky orange sauce.
  • Serve over rice, salad, rice noodles, etc. Optional garnish with cilantro!
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