Kara Parnell
Servings:
4-6
Prep time:
00:30
Cook time:
00:12
By: Kara Parnell
Vegan Asian Orange Tempeh! It's like your favorite orange chicken take-out, minus the greasy deep fried meat, unearthly amounts of sodium, extremely high calorie count, and the little white take-out box. Okay, the take-out box is kind of cute. But, even without the cute box, this homemade orange tempeh brings so much more to your plate than the average take-out meal! Tempeh is an incredibly healthy source of protein and so versatile, perfect for soaking up the delicious Asian flavours of this recipe. Tempeh has impressive amounts of iron, riboflavin, niacin, calcium, manganese, magnesium, phosphorus, and even contains prebiotics. So ditch the take out, and whip up some healthy, hearty, and heavenly Vegan Asian Orange Tempeh at home tonight!
Source: healthline.com, "Why Tempeh Is Incredibly Healthy and Nutritious"
Photo Source: homnayangi.vn
Ingredients
- 300 g. tempeh, chopped into small cubes
- 1 C. vegetable broth, we use vegan mushroom broth powder
- 1/2 C. water
- 1/3 liquid aminos
- 1/4 C. plus 2 T. olive oil, divided
- 2 T. sesame oil
- 3 T. brown sugar, or sugar rapadura
- 2 cloves garlic, crushed or grated
- juice of 1 orange
- zest of 1 orange
- 1 tsp. chilli (optional)
- 2 tsp. sesame seeds
- 3 T. spring onions, chopped
- 2tsp rice or tapioca flour for thickening
Instructions
- Combine vegetable broth, water, liquid aminos, olive oil and sesame oils, brown sugar, and garlic in a large bowl, to make the marinade. Reserve 1 C. of marinade to use later in sauce.
- Add the chopped tempeh to the marinade, and cover. Place bowl in the fridge, and let marinate for at least 20 minutes, or up to 2 hours.
- Heat 2 T. olive oil in a large saute pan. Remove the tempeh from the marinade and add to the pan. Cook until pieces begin to turn golden brown.
- Add the reserved cup of marinade, orange juice and zest, and chilli, and allow pan to simmer on medium-low heat for about 5 minutes. Add a little water if you need to.
- Slowly drizzle in a slurry of 1/4 C. water and 2 tsp. tapioca or rice flour to sauce, stirring constantly, to thicken.
Serve over rice, and garnish with sesame seeds and spring onions.
