When I first stumbled on this Orange Glazed Tempeh Stir Fry, it felt like a home-cooked win that I didn’t expect. I was testing new vegetarian stir fry recipes one busy weeknight, craving something bright and satisfying, without hours in the kitchen. A friend shared her twist on an Asian-inspired tempeh dish, and the sticky orange glaze was the heartbeat of the whole meal. The balance of tangy citrus and just a touch of sweetness made it a dish the whole family looked forward to. It quickly found a favorite spot on our weekly menu.
What I love about this Orange Glazed Tempeh Stir Fry is that it fits so naturally into everyday life. Whether you’re scrambling to get dinner on the table after work or hosting a casual weekend gathering, it hits the mark every time. The flavors pack a punch, and it has that cozy, homemade vibe that draws people in. Plus, it’s an approachable tempeh stir fry recipe that doesn’t require tricky ingredients or complicated steps.
This recipe became my go-to whenever I wanted a quick, vegetarian stir fry that’s more exciting than the usual weeknight fare. It’s also versatile enough to tweak with whatever veggies you have on hand. If you’re looking for a reliable, tasty dish with a sticky orange glaze that feels fresh and comforting all at once, this Orange Glazed Tempeh Stir Fry is definitely for you. Let’s dive in and make it happen in your kitchen.
If you enjoy bright flavors and simple, reliable recipes like this, you might also appreciate the Orange Tempeh Stir Fry (Vegan Orange Chicken) – Emilie Eats or The New Baguette’s take with crumbled tempeh for a slightly different texture. Both offer unique spins on Asian-inspired tempeh that complement this sticky orange glaze style beautifully.
What You’ll Need:
- 1 block (8 oz) tempeh, cut into 1-inch cubes
- 2 tablespoons neutral oil (vegetable or canola) for frying
- 1 cup broccoli florets, fresh or frozen
- 1 red bell pepper, sliced thin
- 1 medium carrot, julienned or thinly sliced
- 3 green onions, chopped (white and green parts separated)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- For the sticky orange glaze:
- 1/3 cup fresh orange juice (about one medium orange)
- 2 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon maple syrup or honey
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
No problem if you don’t have fresh ginger – ground ginger works fine in a pinch for this Orange Glazed Tempeh Stir Fry. And if fresh orange juice feels like too much effort, a good quality bottled juice will do just fine.
You’ll find soy sauce right in the regular spice aisle or international section of most grocery stores, making this tempeh stir fry recipe budget-friendly and easy to shop for. I always keep cornstarch on hand to get that sticky orange glaze just right without needing fancy thickening agents.
For a personal touch, I like to double the green onions—both the white for cooking and the green for a fresh pop just before serving. It’s those little bits that make the dish sing at the table.
If you prep your veggies ahead and cut your tempeh the day before, assembling this Orange Glazed Tempeh Stir Fry flies by during weeknights. Leftover glazed tempeh stores beautifully in the fridge for up to 3 days. Just reheat gently to keep that sticky orange glaze glossy and delicious.
Let’s Cook It Together!
- Start by pressing your tempeh gently with a paper towel to remove any excess moisture. Cutting it into cubes helps everything cook evenly in this Orange Glazed Tempeh Stir Fry.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tempeh cubes, frying until they’re golden brown on all sides—about 6 to 8 minutes. This step builds flavor and texture that makes the sticky orange glaze pop. If your tempeh is sticking, don’t rush—letting it brown naturally is key.
- Remove the tempeh and set aside. In the same pan, add another tablespoon of oil if needed. Toss in the garlic, fresh ginger, and the white parts of the green onions. Sauté for about 30 seconds, letting the aromas fill your kitchen. This base gives your Orange Glazed Tempeh Stir Fry a warm, inviting start.
- Add the broccoli florets, sliced red bell pepper, and carrot next. Stir fry for 5 minutes or until the veggies are tender-crisp. While your veggies cook, mix the orange juice, soy sauce, maple syrup, and rice vinegar in a small bowl. Having this sauce ready makes adding the sticky orange glaze seamless.
- Return the tempeh to the skillet, pouring the orange sauce over everything. Stir gently to coat. Give your cornstarch slurry a quick stir and pour it in. This thickens the sauce into that luscious sticky orange glaze that defines this dish.
- Cook for another 2-3 minutes until the sauce bubbles and thickens nicely, coating every bite of tempeh and veggie. Your kitchen should smell incredible by now—bright, sweet, and savory all at once.
- Remove from heat, sprinkle with the green parts of the chopped green onions, and give it a gentle toss. If you want a bit of heat, this is a great moment to add a pinch of red chili flakes.
From start to finish, this Orange Glazed Tempeh Stir Fry takes me about 25 minutes. While the tempeh cooks, you can chop your veggies and make the sauce for a smooth multitasking rhythm. If your stir fry looks a bit saucier than expected, don’t worry—the sauce will thicken quickly with the cornstarch. I’ve found that patience here makes all the difference between a sticky orange glaze worth writing home about and a runny mess.
I used to skip browning the tempeh, thinking the glaze would cover all flavor—big mistake. That crispy sear adds so much texture and depth that makes this recipe stand out.
If you’re curious about other ways to enjoy tempeh with Asian flavors, try pairing this recipe’s sticky orange glaze with sides like Honey-Butter Tempeh & Asparagus Stir-Fry for a different but equally satisfying twist.
How to Serve & Enjoy It!
This Orange Glazed Tempeh Stir Fry shines served over fluffy steamed jasmine or brown rice, soaking up the tangy sticky orange glaze with every bite. I also love it with simple quinoa or even noodles for a heartier vegetarian stir fry option.
Side dishes like garlicky sautéed greens or a crisp cucumber salad balance the sweetness and round out the meal nicely. For a crowd-pleaser, serve family-style with a big bowl so everyone can dig in and customize their plate.
This dish works for quick weeknight dinners, casual weekend lunches, or even potlucks where vegetarian options are welcome. The vibrant flavors and colorful veggies always get positive reactions—my guests especially love the refreshing brightness the orange sauce tempeh brings to the table.
For leftovers, try wrapping the stir fry in lettuce leaves for a lighter, hands-on snack. Or toss it with ramen noodles for a quick noodle bowl reboot the next day.
During winter months, I sometimes swap fresh broccoli with hearty greens like kale, which holds up beautifully sous the sticky orange glaze. It’s such a comfy option when oranges hit their peak season. If you want to try other seasonal spins, pairing this with spicy roasted root vegetables adds a nice depth.
If your family enjoys this, they might also like Turkey Medallions with Orange Teriyaki Sauce for a meat version or sweet treats like Orange Clove Cookies to finish the meal.
Your Questions Answered
Can I make this Orange Glazed Tempeh Stir Fry ahead of time?
Absolutely! You can prepare the sauce and chop the veggies a day ahead. Cook the tempeh fresh for the best texture, but the whole stir fry reheats nicely in a skillet. Just add a splash of water if the sauce thickens too much.
What’s the best substitute for tempeh in this Orange Glazed Tempeh Stir Fry?
Firm tofu works well if you prefer. Press it well to remove moisture and pan-fry similarly. For a crumbled texture, check out the Crumbled Tempeh with Garlicky Soy Glaze from The New Baguette for inspiration.
How do I adjust this recipe for more or fewer servings?
This tempeh stir fry recipe scales easily. Just multiply ingredients by the number of servings. Cooking in batches works best to avoid overcrowding your pan and to keep that sticky orange glaze intact.
Can I make this vegan?
Yes! Swap honey for maple syrup to keep the sticky orange glaze vegan. All other ingredients are already plant-based.
What veggies can I swap in this vegetarian stir fry?
Feel free to add snap peas, mushrooms, or baby corn depending on your fridge stash. Just keep an eye on cooking times so everything stays crisp and vibrant.
How sticky is the orange sauce tempeh glaze?
It’s delightfully sticky without being heavy. The cornstarch slurry brings the right glossy coat that latches onto the tempeh and veggies, making every bite mouthwatering.
Any tips for preventing the tempeh from sticking to the pan?
Make sure your oil is hot before adding tempeh and avoid moving it too soon. Patience here creates a crispy, non-stick surface.
What do I do if my glaze tastes too bitter?
Make sure to use fresh orange juice and a touch of sweetness with maple syrup or honey balances acidity nicely. A pinch of salt can help round flavors too.
Interested in more Orange Glazed Tempeh Stir Fry variations? You might love Emilie Eats’ take on a vegan orange chicken-style version or the subtle twist in Honey-Butter Tempeh & Asparagus Stir-Fry.
Final Thoughts
This Orange Glazed Tempeh Stir Fry holds a special place in my recipe box because it’s reliable, bright, and honestly delicious. It delivers on flavor without fuss, making it perfect for everyday cooking or casual entertaining. It reminds me that simple ingredients, when combined thoughtfully, can become a family favorite with that sticky orange glaze everyone loves.
My Best Orange Glazed Tempeh Stir Fry Tips:
– Always brown your tempeh well before adding the sauce for maximum flavor and texture.
– Prepare the sauce ahead and keep the cornstarch slurry ready to speed up cooking.
– Don’t rush the sauce thickening – patience brings that perfect sticky orange glaze shine.
I’ve tested versions using extra veggies, swapping tofu, and even adding chili flakes for heat. The classic tempeh with broccoli and peppers gets requested most often at my table.
I hope you’ll enjoy making this Orange Glazed Tempeh Stir Fry your own. It’s straightforward, tasty, and a dish that invites you to gather people around the table for some seriously good food. Give it a try, and I’m confident you’ll find it as rewarding in your kitchen as I do in mine.
For more flavorful, approachable recipes, check out these memorable dishes: Pomegranate Glazed Lamb Chops, Turkey Medallions with Orange Teriyaki Sauce, and those lovely Orange Clove Cookies for a sweet finish.
Here’s to your next delicious home-cooked win with this Orange Glazed Tempeh Stir Fry!
Orange Glazed Tempeh Stir Fry
A vibrant and healthy Orange Glazed Tempeh Stir Fry combining tangy citrus flavors with crispy tempeh and fresh vegetables for a quick plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Ingredients
- 8 oz tempeh, cubed
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/3 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 green onion, sliced (for garnish)
- 1 teaspoon sesame seeds (optional garnish)
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the cubed tempeh and cook until golden brown on all sides, about 5-7 minutes.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add sliced bell pepper, broccoli florets, and carrots. Stir fry for 4-5 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together orange juice, soy sauce, maple syrup, and cornstarch slurry.
- Pour the orange glaze over the tempeh and vegetables. Cook and stir until the sauce thickens, about 2-3 minutes.
- Remove from heat and garnish with sliced green onion and sesame seeds if desired. Serve hot over rice or noodles.
Notes
For extra protein, serve with steamed edamame or add crushed peanuts on top for crunch.