ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Orange Maple Tempeh

 

I love tempeh as much as the next person… wait… do you love it? Do you even know what it is? You should!

I wrote about tempeh way back when I had no readers here, so allow me to refresh your memory or make the initial introduction, excerpted from this post:

“Tempeh is fermented soy beans.  The way it works is with the Rhizopus mold which binds the soybeans into a compact white cake. Now stop your cringeing and read on as this is a super delicious and healthful food… No need to get your soy-fearing-knickers in a bunch over my calling a soy-based food healthful… The main problem with soy is not really that is has phytoestrogens, or that it has enzyme inhibitors, the problem with soy is that most conventionally grown soy crops are genetically modified…. Organic Tempeh is a probiotic food, which means it helps the body to produce the healthful bacteria, while at the same time has antibiotic properties which help fight down the nasty guys. Tempeh is a complete protein and has soy isoflavones that strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process”.

See? Healthy!!!

 

Orange Maple Tempeh

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 Tbs  ginger root, grated
1 clove of garlic, crushed
2 Tbs Tamari (or Soya Sauce)
1 Tbs maple syrup
1 tsp  coriander, ground
1 tsp   cumin, ground
1 tsp   turmeric|
2 Tbs  olive oil
1/2 lime

  • Put the orange juice and tamari in a small bowl.
  • Mix in the grated ginger, maple syrup, ground coriander, cumin, turmeric, and garlic. Mix together and set aside.
  • Cut the tempeh into, bite-sized pieces.
  • Put the olive oil in a large frying pan over medium-high heat.
  • When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath.
  • Turn tempeh over and cook the other side for another 5 minutes, or until golden.
  • Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time.
  • Serve tempeh drizzled with any remaining sauce and a squeeze of lime, over brown rice, salad or in a wrap or sandwich.

23 responses to “Orange Maple Tempeh”

  1. Sara says:

    I like the way the tempeh is prepared in this recipe: tlt Sandwich Recipe on 101cookbooks website. I’ve made it a few times, not just for the sandwich.

  2. Celestial says:

    BBQ Tempeh! from the cookbook “The Modern Vegetarian” by Peter Berley
    preheat oven 350
    whisk up your sauce:
    1/2 C cider vinegar
    1/2 C tamari
    1/2 C olive oil
    1/3 C maple syrup (you could probobaly use less if thats your thing)
    2 tsp cumin
    (the recipe calls for 2 tsp chipotle chili but sometimes black pepper is too spicy for me so Ive never used it)
    1 tsp thyme
    1tsp paprika ( I looove smoked paprika in this!)

    -1 pound tempeh, sliced in half horizontally (so you make the whole thing thinner) then slice each piece in half

    -pour half the sauce in a baking dish, arrange tempeh in a snug single layer then pour the other half of sauce on top
    -cover with foil shiny side down (or if you have some cool oven friendly dish-with-a-lid use that)
    bake 45-50 min, uncover and bake another 10min (until well browned)

    erm, apply tempeh to meal. eat.

  3. Val says:

    Coconut Tempeh!

    This came from an unsuccessful attempt to duplicate the coconut crusted tempeh they used to have at Fresh. Even then, I’m not 100% sure what I did.

    In a frying pan, toast some shredded coconut. Add coconut oil and a package of tempeh, cut into bite sized pieces. Fry until well cooked, seasoning with tamari, cayenne, coconut milk.

    You probably know this, but tempeh also freezes beautifully.

  4. Metta says:

    No more soy for me, and one thing I miss most is tempeh. I do have a few recipes I still remember and this was one of my favorites.

    It is sort of like deconstructed sausage. I think. I haven’t had sausage since I was probably 10 (about 18 years ago), so I can’t be certain it actually tastes like sausage. I’ve served this to my step-father over baked potatoes with roasted zucchini and yellow squash and he LOVED it. My mom has also served it for breakfast with eggs. I’ve also paired it with ratatouille.

    Tempeh Hash

    * 1 package tempeh (8 oz)
    * oil
    * 1 yellow onion, diced
    * 2 cloves garlic, minced
    * ½ tsp basil
    * ½ tsp oregano
    * ¼ tsp rosemary
    * ¼ tsp marjoram
    * ¼ tsp thyme
    * ¼ tsp red pepper flakes (or more if you like it hot)
    * 1 – 2 TBS tamari (use your judgment as to what you prefer)
    * 2 – 3 TBS water or broth

    Steam tempeh for about 15 minutes, let cool. Once cool enough to handle, grate or finely chop the tempeh.

    In a skillet over medium heat, add oil and onion. Cook until onion is tender, stirring occasionally. Add tempeh, cook for about 1 minute. Add garlic and all spices. Cook for about 2 minutes, stirring often. Add tamari and continue to stir. Add water to ‘deglaze’ the pan. Let cook for about 5 minutes to let all flavors combine. If things get sticky, add a bit more water. Remove from heat and serve.

  5. Ricki says:

    I love tempeh!! Your recipe looks great.

  6. Danielle says:

    Metta – I cook for a client that cannot have soy and I found a five grain tempeh at whole foods made entirely of veggies and grains.

  7. Stephanie says:

    tempeh tastes really nice sauteed with coconut oil, mustard, sage, a little braggs/tamari, and some ACV.

  8. Erika says:

    ACV= apple cider vinegar!! i think… hehe

  9. sarah says:

    apple cider vinegar?

  10. Andrea says:

    I also have to contribute a recipe from Heidi over at 101 Cookbooks. This curry looks divine as is, but instead of cream, I used coconut milk. Yum!

    Where did you order your tempeh from?? I have been unhappy with a particular brand of tempeh – it has a smell/taste that I find really unpleasant – and unfortunately, it’s the only brand I can find where I am. Since I’ve had delicious tempeh elsewhere, I suspect it’s the brand (or maybe how the store keeps the tempeh) so I’ve been looking for other sources!

    I see some recipes suggest steaming tempeh too, so maybe that’s a step I’ve been missing?

  11. Janet (Pantry Bites) says:

    I love tempeh. I’m always hesitant about it being a health food given that it is soy.

  12. Cindy says:

    Hey Meghan…I am going to try your recipe. I have bougth tempeh but never ate it…too scared!

    I bought tempeh “bacon” and it was meh…but your picture makes me want to try it again…so I will!

    i’ll let you know how it goes!

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      That’s because tempeh is tempeh and bacon is salty fat. One will never taste like the other. Try this one and let me know!

  13. Patsy Telpner says:

    If I can get your dad to eat Tempeh using some of these great recipes, will I win some?
    mom

  14. Kay says:

    Not my recipe, but I just found it on my blog roll, and it seems awesome.

  15. Shelly says:

    Meghan, you Gastronomic Goddess!
    How timely is this request!? I’ve been introduced to tempeh. For the longest time I’ve been on a quest for tips to cook tempeh – especially to use in a delicious spicy marinade with a good kick.

  16. Ellen says:

    You inspired me to make tempeh. The recipe i used is similar to the one you posted but is from 101 cookbooks.

  17. Su Yee says:

    This is how I like tempeh to be cooked..! I simply cannot run away from my Malaysian roots.. the love for some spice+sweet+sour+ crunchdilicious!!..
    LOVE IT..!! :)

  18. Jaye Jaye says:

    We like thin sliced tempeh marinated in maple syrup and sea salt overnight then baked till just a bit crispy. We eat it with pancakes or grain cereal for breakfast and crumbled over potato, split pea, or lentil chowder for lunch (if there is any left over, that is).

  19. janet says:

    I am a few months too late, but I love the collection of tempeh recipes! I’d love to explore tempeh not in a sandwich though!

  20. Standa says:

    Do not know the taste of this dish how? Thanks for the sharing of Meghan :)

  21. on ap standa says:

    It looks delicious. I will have to try. Thank you for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

To The Top.