Stir-Fried Tempeh with Orange Sauce (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I love stir fry because it is an easy meal to put together and it comes together quickly. This recipe for stir-fried tempeh with orange sauce is easy and delicious. I served this with white rice for the perfect filling and satisfying dinner.

The sauce was made from sherry, water, soy sauce, cornstarch, fresh ginger, garlic, sesame oil, orange juice, and orange zest. The orange zest is important because it helps the orange flavor come through nicely. The cornstarch helps to thicken the sauce so that it thoroughly coats the tempeh and vegetables. For the stir fry, I cubed tempeh, I cut up a bell pepper, and prepared some broccoli. I also cut scallions for the garnish. To start, I cooked the tempeh over high heat in hot oil and I added soy sauce to the pan. The soy sauce helps to bring out some smokiness. Once the tempeh was browned, I removed it from the pan. To that pan, I added the broccoli and bell peppers. I cooked them until they were spotty brown. I added the tempeh back to the pan and stirred in the sauce. I let it cook for about a minute to let the sauce thicken and then I removed it from the heat. I garnished with the green onion and served it with white rice.

The sauce had the perfect balance of orange flavor and sweetness. I really enjoyed the combination of broccoli, bell peppers, and the orange sauce. I thought this was a great recipe and I would love to make it again!