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Prepare your tastebuds for this simple ginger and garlic-spiked orange glaze that pops and plays beautifully with the nutty, earthiness of pan-fried tempeh.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
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Yields2 Servings
Prep Time3 minsCook Time7 minsTotal Time10 mins
Ingredients
 3 tbsp vegetable oil
 240 g tempeh, diced
 1 tbsp chopped ginger
 2 cloves garlic, minced
 3 green onions, chopped
 1 cup vegetable broth
 ¼ cup orange jelly / marmalade
 2 tbsp soy sauce
 ½ tsp Sriracha sauce
 salt to taste
Instructions
1

In a skillet over medium-high heat, brown the tempeh in oil for 5 minutes.

2

Add ginger, garlic and green onion. Cook for 2 minutes.

3

Stir in vegetable broth, orange marmalade, soy sauce, Sriracha sauce. Cook until most of the liquid is absorbed. Add salt to taste. Serve over basmati rice.

Recipe by The Buddhist Chef.

Ingredients

Ingredients
 3 tbsp vegetable oil
 240 g tempeh, diced
 1 tbsp chopped ginger
 2 cloves garlic, minced
 3 green onions, chopped
 1 cup vegetable broth
 ¼ cup orange jelly / marmalade
 2 tbsp soy sauce
 ½ tsp Sriracha sauce
 salt to taste

Directions

Instructions
1

In a skillet over medium-high heat, brown the tempeh in oil for 5 minutes.

2

Add ginger, garlic and green onion. Cook for 2 minutes.

3

Stir in vegetable broth, orange marmalade, soy sauce, Sriracha sauce. Cook until most of the liquid is absorbed. Add salt to taste. Serve over basmati rice.

中 10 Minute Ginger-Garlic-Orange Glazed Tempeh