Takeout Orange Tempeh
Ingredients
The base
-
12
oz
broccoli
-
4
oz
snap peas
-
½
cup
water
-
2
tbsp
avocado oil
-
16
oz
tempeh
The sauce
-
1
large
orange (zest)
-
½
cup
fresh orange juice
-
¼
cup
soy sauce
-
⅓
cup
rice wine vinegar
-
3
tbsp
honey
-
4
cloves
garlic (minced)
-
1
tsp
ground ginger
-
½
tsp
red pepper flakes
-
1½
tbsp
arrowroot powder
Instructions
- Steam broccoli and snap peas with water in a large dutch oven over medium-high heat for 6-8 minutes until fork-tender, then drain.
- Heat the dutch oven and add avocado oil.
- Add tempeh to the hot oil and cook for 6-8 minutes until browned.
- In a measuring cup, whisk together orange zest, orange juice, soy sauce, rice wine vinegar, honey, garlic, ground ginger, and red pepper flakes, then mix in arrowroot powder.
- Add the steamed broccoli and snap peas back to the tempeh, then pour the sauce on top.
- Reduce over medium heat for about 10 minutes until the sauce thickens and coats the veggies.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
18g
Sodium
600mg
Cholesterol
0mg
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