Ginger-Orange Tempeh Bake – a delicious recipe with Soy Sauce, Maple Syrup, Ginger, clove Garlic, Orange Juice, Chili Sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1.
2
Dice tempeh into bite sized cubes and steam it in a steamer basket placed over a pot of boiling water for 6 minutes.
3
2.
4
While the tempeh is steaming, in a shallow dish whisk together the soy sauce, maple syrup, ginger, garlic, orange juice, and sriracha.
5
3.
6
When the tempeh is done, place it in the marinade and toss to coat.
7
Cover the dish and place it in the fridge for 1-2 hours.
8
4.
9
Preheat the oven to 400 degrees F. 5.
10
Into an 8 by 8 baking dish pour the rice in first, top with tempeh, marinade, boiling water and add the broccoli on top.
11
Do not toss.
12
6.
13
Wrap the dish tightly with foil and bake for 30 minutes, or until almost all of the liquid is absorbed and the rice is tender.
415
kcal
Calories
30
g
Fat
34
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 package Tempeh 8 Ounce Package, 1/4 cups Soy Sauce, 1/4 cups Maple Syrup, 1 teaspoon Grated Ginger, and more.
Yes, Ginger-Orange Tempeh Bake falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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