Citrusy Orange Tempeh Stir-Fry

Zesty Citrusy Orange Tempeh Stir-Fry – Easy Vegan Dinner Recipe with a Tangy Kick

Bright, bold, and beautifully balanced—this Citrusy Orange Tempeh Stir-Fry is the quick vegan dinner you didn’t know you needed. Craving something plant-based but packed with flavor? Whether you’re new to tempeh or a stir-fry pro, this dish hits the sweet spot between convenience, nutrition, and crave-worthy taste.

Asian Inspiration

This dish was born out of a love for bold flavors and quick weeknight meals that don’t compromise on health or taste. Inspired by the popular orange chicken found in American-Chinese cuisine, this version keeps all the flavor while ditching the meat. Tempeh, a protein-rich fermented soy product from Indonesia, soaks up the citrus glaze like a dream. Add in the crunch of fresh veggies, and you’ve got a stir-fry that satisfies on every level.

Why You’ll Love It

• Bursting with bright citrus flavor from fresh orange juice and zest.
• Totally vegan and gluten-free friendly with easy swaps.
• Quick and easy—ready in under 40 minutes.
• Perfect for meal prep and weeknight dinners.

Quick Grocery List

For the Orange Stir-Fry Sauce:

• Orange juice
• Soy sauce or tamari
• Rice vinegar
• Maple syrup or agave
• Cornstarch
• Sesame oil
• Ginger
• Garlic
• Orange zest

For the Tempeh:

• Tempeh
• Soy sauce
• Sesame oil
• Cornstarch
• Neutral oil (e.g., avocado, canola)

For the Stir-Fry Vegetables:

• Snow peas
• Red bell pepper
• Broccoli
• Red onion
• Scallions
• Sesame seeds

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

Prep: 20 minutes
Cook: 15 minutes

Equipment Checklist:

• Cutting board and knife
• Mixing bowls
• Skillet or wok
• Whisk
• Measuring spoons and cups
• Tongs or spatula

Dietary Adjustments:

• Gluten-free: Use tamari instead of soy sauce
• Soy-free: Substitute tempeh with chickpeas

Serving Size:
Recipe serves 4

General Notes

• Use organic oranges to avoid waxy peels and boost flavor.
• Taste the sauce before adding to adjust sweetness and acidity.
• Tempeh can be steamed before marinating to reduce bitterness.

Vegan Citrus Tempeh Stir-Fry Recipe | Easy Orange Glazed Tempeh with Veggies | Healthy Vegan Dinner Idea

DifficultyEasy

Servings4

Prep time20 minutes

Cook time15 minutes

Total time35 minutes

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Ingredients:

For the Orange Sauce:

• ½ cup fresh orange juice, (about 1 large orange)
• 2 tbsp soy sauce, (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tsp cornstarch
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 Zest of orange

For the Tempeh:

• 8 oz tempeh, cut into ½-inch cubes
• 1 tbsp soy sauce
• 1 tbsp olive oil, (for pan-frying)

For the Stir-Fry Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup asian sugar snap peas
• 2 tbsp olive oil, (or sesame oil)

For Garnish:

• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced
• Orange zest, (optional)

Instructions:

• 1

  Prepare the Tempeh

  1. Steam tempeh for 10 minutes to remove bitterness (optional but recommended).
  2. Marinate tempeh cubes in 1 tbsp soy sauce for at least 10 minutes while preparing the sauce and veggies.
• 2

  Make the Orange Sauce

  1. In a small bowl, whisk together orange juice, soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, garlic, ginger, and orange zest.
  2. Set aside.
• 3

  Cook the Tempeh

  1. Heat 1 tbsp olive oil in a skillet over medium heat.
  2. Add tempeh and pan-fry for 5–7 minutes, flipping occasionally, until golden and crispy on all sides.
  3. Remove and set aside.
• 4

  Stir-Fry the Vegetables

  1. In the same pan, add 2 tbsp oil.
  2. Stir-fry bell peppers and broccoli for 4–5 minutes until crisp-tender.
  3. Push veggies to the side of the pan.
• 5

  5. Combine and Glaze

  1. Return the tempeh to the pan.
  2. Pour the orange sauce over everything.
  3. Stir well and cook 2–3 minutes until sauce thickens and evenly coats tempeh and veggies.
• 6

  6. Garnish and Serve

  1. Top with toasted sesame seeds, green onions, and a sprinkle of orange zest.
  2. Serve hot over rice or noodles.

Equipment

• Cutting board and knife
• Small mixing bowl
• Measuring cups and spoons
• Non-stick or cast iron skillet
• Steamer (optional for tempeh)
• Wooden spoon or spatula

Nutritional Facts (Per Serving):

Calories	280
Carbohydrates	25g
Cholesterol	0mg
Fat	15g
Fiber	5g
Protein	14g
Saturated Fat	2g
Sodium	540mg
Sugar	10g
Trans Fat	0g
Unsaturated Fat	13g

Substitutions

• Tempeh: Use tofu or roasted chickpeas for a different texture.
• Maple Syrup: Substitute with brown sugar or honey (non-vegan).
• Veggies: Swap with what you have—zucchini, carrots, or green beans.

Variations

• Spice it up with chili flakes or sriracha.
• Serve over noodles or quinoa instead of rice.
• Add roasted cashews or peanuts for a nutty crunch.

Let’s Get Cooking

Prep the Sauce:

• Whisk ingredients until smooth to avoid cornstarch clumps.
• Zest the orange before juicing—it’s easier that way.

Marinate the Tempeh:

• Marinate for at least 10 minutes to absorb flavor.
• Light cornstarch dusting ensures a crispy crust.

Cook the Tempeh:

• Fry in a single layer for even browning.
• Don’t move the cubes too soon—let them crisp.

Stir-Fry the Veggies:

• High heat preserves color and crunch.
• Stir frequently to prevent burning.

Combine Everything:

• Stir sauce continuously as it thickens.
• Add sauce after heat is reduced slightly to avoid burning.

Nutrition Breakdown (Per Serving)

• Calories: 310 — A balanced amount for a light dinner.
• Carbohydrates: 28g — From natural orange juice and veggies.
• Cholesterol: 0mg — 100% plant-based, cholesterol-free.
• Fat: 18g — Mostly healthy fats from sesame and cooking oils.
• Fiber: 6g — A great fiber boost from tempeh and vegetables.
• Protein: 18g — High protein content makes it satisfying.
• Saturated Fat: 3g — Moderate amount from oil.
• Sodium: 560mg — Use low-sodium soy sauce if needed.
• Sugar: 11g — Mostly from fresh orange juice.
• Trans Fat: 0g — Naturally trans fat-free.
• Unsaturated Fat: 15g — Heart-healthy fats dominate.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Avoid microwaving too long—tempeh can get rubbery.

Frequently Asked Questions (FAQ)

Q: What does tempeh taste like?
A: It has a nutty, slightly earthy flavor that absorbs marinades well.

Q: Can I prep this ahead of time?
A: Absolutely! Marinate tempeh and prep sauce and veggies up to a day in advance.

Q: Is this freezer-friendly?
A: Not recommended—the texture of veggies and tempeh can change. Freeze just the sauce if needed.

Q: Can I use bottled orange juice?
A: Fresh is best, but bottled works in a pinch—look for one without added sugar.

Q: What’s the best oil for stir-frying?
A: Use neutral oils with high smoke points like avocado or canola.

Engage and Share

Did you make this Citrusy Orange Tempeh Stir-Fry? Let us know in the comments, leave a rating, or tag your version online! For more bold vegan flavors, try our “Sticky Gochujang Cauliflower Wings” or “Creamy Thai Peanut Ramen.”