Delicious Orange Glazed Tempeh Stir Fry for Vibrant Meals

There’s something about the moment I finally nailed my Orange Glazed Tempeh Stir Fry that felt like a kitchen victory. After a few tries tuning the balance between sweet and tangy, I had a recipe that was both comforting and lively, becoming a regular part of my weeknight dinners. This Orange Glazed Tempeh Stir Fry is the kind of dish that settles any busy day – quick to make, flavorful, and just the right kind of satisfying you want after a long afternoon.

This recipe became a staple because it fits into the flow of my cooking routine so smoothly. I can pull out simple ingredients and have a healthy orange glazed tempeh dinner on the table in under 30 minutes. It’s a quick Asian stir fry that doesn’t skimp on flavor or heartiness. Plus, it’s a vegetarian tempeh dish that invites the whole family to the table—even those who usually reach for meat. The orange sauce glaze brings a hint of brightness that feels fresh and cheerful, making this not just a meal but something to look forward to.

Whenever I make this Orange Glazed Tempeh Stir Fry, I’m reminded how cooking doesn’t have to be complicated to be joyful. It’s about patience with layering flavors and a little care in preparation. I want you, my fellow home cooks, to feel that too—like this recipe is a friend in your kitchen, ready to bring easy goodness whenever you need it. So let’s walk through it together. By the end, you’ll have a reliable go-to for a vegetarian tempeh dish that’s both healthy and deeply satisfying.

Keeping ingredients straightforward is part of what makes this Orange Glazed Tempeh Stir Fry so appealing. Here’s what you’ll want for your cooking adventure:

If you don’t have fresh oranges on hand, no worries—bottled orange juice works fine for this Orange Glazed Tempeh Stir Fry too. The tempeh is easily found at most grocery stores in the refrigerated section near tofu and other plant proteins, and it’s pretty budget-friendly, making this a quick Asian stir fry that won’t break the bank.

A quick prep tip: slice your veggies and cube tempeh in advance, so you can toss together your stir fry in a flash. I always keep fresh ginger in small quantities frozen in the freezer—grating it right from frozen keeps it usable longer and saves time. You’ll find that a little extra garlic amps up the flavor, so I like adding an extra clove for my Orange Glazed Tempeh Stir Fry.

This recipe’s simplicity is intentional—it’s designed to fit into your life without fuss, delivering a healthy orange glazed tempeh dish that feels both fresh and filling.

Let’s cook this Orange Glazed Tempeh Stir Fry like friends sharing kitchen space. From start to finish, this take less than 30 minutes—perfect for quick dinners when time is short but satisfaction is essential.

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add your cubed tempeh and cook for about 5-7 minutes, turning occasionally, until golden brown all over. This step is where the tempeh develops great texture for our orange sauce glaze.

Remove tempeh and set aside. In the same skillet, add the remaining oil. Toss in garlic and ginger, stirring for about 30 seconds until fragrant—your kitchen will start to smell amazing here! Add sliced bell pepper and snap peas. Stir fry for about 3-4 minutes, keeping veggies bright and crisp.

In a small bowl, whisk together the orange juice, soy sauce, maple syrup, and rice vinegar. Pour the mix into the skillet with your veggies, bring it to a gentle simmer. Add the cornstarch slurry to thicken. You’ll notice the sauce glossy up, coating everything nicely—that’s the magic of this Orange Glazed Tempeh Stir Fry.

Return tempeh cubes to the skillet, stirring gently to coat the tempeh well with the sauce. Let it simmer for 2-3 minutes, allowing the flavors to meld and the tempeh to warm through.

Remove from heat. Sprinkle sesame seeds and sliced green onions over the top. Serve immediately.

While the stir fry cooks, you can start rice or noodles to accompany it—this multitasking saves time and rounds out your quick Asian stir fry perfectly.

If your Orange Glazed Tempeh Stir Fry looks like the sauce is too runny, just give it a minute longer with the cornstarch and it will thicken up nicely. Don’t rush this step; the sauce texture makes all the difference.

After several tries making this dish, I learned that letting the tempeh brown well and the sauce thicken just right delivers the best results—a lesson that made this recipe a consistent favorite.

This Orange Glazed Tempeh Stir Fry shines when served over steamed jasmine rice or alongside chewy soba noodles. The softness of starch balances the tangy orange sauce glaze beautifully.

I often pair it with a simple side of steamed broccoli or a crisp cucumber salad for extra freshness and color. The crisp snap peas and bell peppers add a nice crunch, but a little green on the side helps it feel more like a full meal.

It’s perfect for casual family dinners or when friends drop by unexpectedly, bringing a warming yet light dish that suits any occasion. For a fuss-free presentation, serve it in shallow bowls garnished with extra green onions and a sprinkle of sesame seeds.

Leftovers? They keep well in the fridge for 2-3 days—just reheat gently on the stove. I sometimes toss leftover Orange Glazed Tempeh Stir Fry onto a fluffy grain bowl with avocado and a squeeze of lime for a fresh twist the next day.

Seasonally, I’ve swapped bell peppers for thinly sliced carrots or snap peas for snow peas, keeping it lively through spring and summer. Friends who’ve tasted this recipe often ask for the Orange Glazed Tempeh Stir Fry again—which is always a good sign.

If you enjoy this, you might love checking out my cranberry orange scones with a homemade touch or the pomegranate glazed lamb chops for when you want something different but equally satisfying.

Absolutely. You can brown the tempeh and chop veggies earlier in the day or even the day before. Keep everything in airtight containers in the fridge and simply assemble the stir fry when you’re ready to eat. The sauce is best made fresh but can be whisked together quickly just before cooking.

Firm tofu works well if tempeh isn’t available. Just press out excess moisture first and adjust fry time so it crisps up nicely. Some friends have tried seitan too, especially if they want a chewier texture.

Easy! The ingredient list scales up or down without any fuss. For bigger groups, just use a larger pan or split the stir fry between two pans. For just one or two servings, halve the ingredients and use a smaller skillet to keep everything sizzling evenly.

While you can freeze the stir fry, the texture of tempeh and some veggies might change after thawing. I recommend refrigerating and enjoying within a couple of days for the best taste and texture.

The recipe as is isn’t spicy, but it’s easy to add heat with a pinch of red chili flakes or a splash of sriracha in the sauce for a kick. I keep it mild for family dinners but love adding spice when cooking just for myself.

Broccoli florets, shredded carrots, or baby corn all make great additions or swaps. The key is to keep the veggies colorful and slightly crisp to balance the rich sauce.

Definitely. Use tamari instead of regular soy sauce, and double-check cornstarch to be sure it’s pure and gluten-free. It’s one of those easy swaps that keep this dish inclusive.

For more cooking inspiration, check out the detailed Orange Tempeh Stir Fry (Vegan Orange Chicken) from Emilie Eats, or find another simple pan-glazed tempeh idea over at 101 Cookbooks. And if you love generous helpings of ideas, The Buddhist Chef’s take might just become your next favorite.

This Orange Glazed Tempeh Stir Fry holds a warm spot in my recipe collection. It’s dependable, quick, and makes a weeknight feel special. Whether you’re cooking for family, friends, or just yourself, its bright orange sauce glaze paired with perfectly browned tempeh is a sure hit.

My Top Tips for This Orange Glazed Tempeh Stir Fry:

• Don’t rush browning the tempeh—it’s where you build texture and flavor.
• Be patient with the sauce thickening; it’s worth the wait for that perfect glaze.
• Prep veggies and tempeh ahead to make cooking faster after a busy day.

I often enjoy it as the classic recipe with bell peppers and snap peas, but I also love a version with added shiitake mushrooms or casual carrot ribbons thrown in. The spicy sriracha addition is my most requested twist by friends who like a bit more heat.

Remember, this recipe is your starting point—feel free to make it your own with daily kitchen finds or taste cravings. I hope you find as much satisfaction and joy making this Orange Glazed Tempeh Stir Fry as I do. Give it a try and let your kitchen fill with that bright, inviting aroma that says dinner is ready.

If you want to expand your cozy dinner lineup, don’t miss my take on cranberry orange scones or a rich pomegranate glazed lamb chop recipe to keep things interesting in the weeks ahead.

Cooking at home should be approachable and nourishing—this Orange Glazed Tempeh Stir Fry is proof that a simple recipe can deliver big smiles. Here’s to many joyful meals ahead!