This post was originally published in 2013 (whatttt!) and we’ve been making it on the regular ever since. This recipe is such a stupendous marrying of flavors and textures. Dare I say it tastes even better the next day?
First thing’s first. Tempeh is made from fermented soybeans that bind it into a cake-like product. Originating in Indonesia, tempeh is super high in complete plant protein and fiber. It has a more firm and nutty texture than it’s cousin, tofu.
Tempeh comes in several varieties and typically contains grains like rice. If you’re gluten-free, be sure to look for one that’s not made from wheat.
Tempeh can be enjoyed right out of the packaged, but it easily takes on flavors when it’s cooked. Fermenting makes the protein and nutrients more easy to digest. That means less potential for gas and bloating!
Don’t be intimidated by the cooking time of this recipe. It’s mostly hands off!
First, we’ll toss the veggies with melted coconut oil, thyme, garlic and salt. I love roasted carrots and how well they pair with thyme, but feel free to keep it exciting with whatever you have on hand if carrots aren’t your jam. Brussels sprouts are a great sub for broccoli.
While those get roasty and toasty, we’ll marinate the tempeh in a mix of sweet and salty OJ, soy sauce, maple syrup, coconut oil, and thyme.
It’ll soak up all that greatness and end up making a bangin’ sauce once cooked.
Then we’ll sauté the tempeh in its marinade and sprinkle it with a bit of cornstarch for thickness. Serve it up hot with fluffy rice and roasted veggies and HEYO, we’re in business!
I’m pumped to work on creating more weeknight dinner ideas for you all. That’s where I struggle the most, so I feel you! I love recipes that make a full meal (protein, carb, healthy fats, veggies) and this Sticky Orange Tempeh totally checks the right boxes.
If tempeh freaks you out, I urge you to face your fears and TRY IT! She may just become your secret dinner weapon, mmmk?
2 tbsp reduced-sodium soy sauce (sub tamari for GF)
1 ½ tsp dried thyme
1 tbsp cornstarch or tapioca flour
3 cups cooked brown rice, for serving
Preheat oven to 400F. Slice carrots into fry-like shapes and place on two baking sheets (or one extra large baking sheet) with broccoli florets so everything is in an even layer.
Mix together melted coconut oil, thyme, garlic and salt in a small bowl. Drizzle over veggies and toss to combine. Bake for 30 minutes, tossing halfway through.
Meanwhile, prepare the tempeh marinade by whisking together the orange juice, coconut oil, maple syrup, soy sauce and thyme. If the coconut oil solidifies, microwave the mixture for 10 seconds.
Cut each block of tempeh into 8 squares, then cut each square diagonally into a triangle. Flip triangles on their sides and slice it in half to make thin triangles. Place chopped tempeh in an even layer in a baking dish or Tupperware. Pour marinade over top and allow mixture to sit for thirty minutes.
Heat a large skillet sprayed with cooking spray over medium high heat. Once hot, add tempeh cubes (reserve marinade for later). Sauté for about three minutes, stirring frequently to brown tempeh on all sides. Add the remaining marinade (including any solidified coconut oil) and cook for another minute, stirring constantly. The sauce should be bubbling. Sprinkle mixture with cornstarch and continue to stir constantly as sauce thickens.