Maple Orange Tempeh

Maple Orange Tempeh over Kale Salad
 Hands down, this is my new favorite way to prepare and eat tempeh, and lime is now my new favorite citrus (I know, shocking, since lemon seems to star in so many of my other recipes!). maple orange tempeh marinade
Cubes of tempeh are marinated in a mix of orange juice, maple syrup, soy sauce and sriracha, with a little squeeze of lime for acidity.  tempeh in maple orange marinademarinating tempeh
After marinating, the tempeh is then cooked to a golden brown and then glazed in the sticky, sweet and slightly spicy marinade, making it both the marinade and sauce. cooking tempeh
caramelized tempeh cooking in marinade
Quick, easy, and delicious!  If tempeh is not your thing, don’t despair, I imagine the marinade/glaze would be equally delicious on your protein of choice; tofu, shrimp, chicken, etc. 
I serve this tempeh with a side of greens and black rice or aside spicy peanut noodles, or as I have it here as a topping for Super Simple Kale Salad with Orange & Almonds. Also delicious with my Kale Salad with Creamy Cashew Dressing or Raw Root Asian Slaw. It’s delicious any way you choose!


Maple Orange Tempeh
Author: Sweet Green Kitchen’s Jen Jones
Adapted from “Salad Samurai” by Terry Hope Romero
1 pound Tempeh – 2 packages
¾ cup Orange Juice
3 Tablespoons lite Soy Sauce (Organic or non GMO)
2 Tablespoons Maple Syrup
1 Tbsp Olive Oil
1 ½ teaspoons Sriracha Sauce
Zest & Juice of ½ Lime
Plus Coconut Oil for cooking

Cut the tempeh into small bite size cubes – I cut each block into 10-11 strips and then cut each strip into 4 cubes – and place into a sealable container.  Mix together the remaining ingredients, except the coconut oil, and pour over the tempeh.  Seal and marinate for at least 20 minutes to an hour, or overnight if you plan ahead.
After marinating the tempeh, heat a large skillet over a medium flame and put a spoonful of coconut oil in.  Once the oil has melted and coats the bottom of the pan, remove the tempeh cubes from the marinade, (save the marinade!) and place in the hot pan.  Don’t crowd the tempeh, you will probably have to cook it in two stages.  Cook the tempeh for a few minutes until it gets golden brown and caramelized on one side, then turn and brown another side.  Once the tempeh is golden brown on at least two sides, pour in the reserved marinade and toss the tempeh cubes until they are fully coated in the marinade.  Continue cooking the tempeh until the marinade begins to reduce and turns to a nice sticky golden glaze.  Turn off the heat, and serve. Delicious served with brown rice and sautéed veggies or topping a salad (like the one below). Leftovers can be refrigerated and are great straight from the fridge.  Enjoy!
 Maple Orange Glazed Tempeh with Kale Salad

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8 thoughts on “Maple Orange Tempeh

  1. O.R. Dorian March 30, 2015 at 9:11 pm Reply

    Aww…that looks amazing!

    Liked by 1 person

  2. webmastersweetgreenkitchen March 30, 2015 at 9:46 pm Reply

    Oh! Trés bien! Simply superb! This is by far the best tempeh that I, gourmet and cultured as I am, have ever had the pleasure to eat! The world is truly a better place for its creation, and you should all go make it at once! Adieu!

    Liked by 1 person

  3. Ema Jones March 31, 2015 at 1:23 am Reply

    Maple syrup is 100% natural sweetener that is claimed to be more nutritious and healthier than sugar.

    Liked by 1 person

    • sweetgreenkitchen March 31, 2015 at 9:41 am Reply

      I agree, maple syrup is both a healthier sweet and also oh so delicious! I love to use it as an alternative to other sugars in both sweet and savory dishes.


  4. Becca Lin March 31, 2015 at 1:24 am Reply

    Wow, this is making my mouth water! The photos are just too tempting 😛

    Liked by 1 person

    • sweetgreenkitchen March 31, 2015 at 9:42 am Reply

      Thank you! I hope you have a chance to make it and enjoy eating it as much as looking at it 🙂

      Liked by 1 person

  5. […] as I do!).  One such recipe, not so different than others I’ve seen and even made, like this, this and that, but it still spoke to me and spurred me to create a new favorite around here, was […]


  6. […] then your protein of choice.  I top my salad with this Tahini Peanut Lime Tofu, or sometimes with this or that. […]


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