Orange-Bourbon Tempeh Recipe

Name: Orange-Bourbon Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Marinade:; 8 Tbsp. shoyu (soy sauce); 8 slices fresh ginger; 2 1-inch pieces of kombu (sea vegetable); 1/4 tsp. sea salt; 2 cloves garlic, sliced; 6 cups water; Zest of 1/2 an orange; For the Tempeh:; 2 8-oz. pkgs. tempeh; 1 tsp. sea salt; 1/2 tsp. ground black pepper; 1/2 cup unbleached flour; 4 Tbsp. coconut oil; 1 Tbsp. maple crystals (or brown sugar); 1/8 tsp. ground allspice; 2 Tbsp. kuzu powder mixed with 1/4 cup of water; 1/3 cup orange juice; 4 Tbsp. bourbon whiskey; 5 slices orange

Servings: persons

For the Marinade:
8 Tbsp. shoyu (soy sauce)
8 slices fresh ginger
2 1-inch pieces of kombu (sea vegetable)
1/4 tsp. sea salt
2 cloves garlic, sliced
6 cups water
Zest of 1/2 an orange
For the Tempeh:
2 8-oz. pkgs. tempeh
1 tsp. sea salt
1/2 tsp. ground black pepper
1/2 cup unbleached flour
4 Tbsp. coconut oil
1 Tbsp. maple crystals (or brown sugar)
1/8 tsp. ground allspice
2 Tbsp. kuzu powder mixed with 1/4 cup of water
1/3 cup orange juice
4 Tbsp. bourbon whiskey
5 slices orange

1
Combine all the ingredients for the marinade.
2
Cut each pack of tempeh into 14 thin slices on a bias and simmer in 2 2/3 cups of the marinade for 45 minutes. Remove the tempeh and reserve the marinade liquid.
3
Sprinkle the slices with salt and pepper, then dredge in flour.
4
Melt the coconut oil in a pan and then brown the tempeh on both sides. Remove from the pan and set aside.
5
Mix the maple crystals and allspice and add to the tempeh pan. Gradually stir in the marinade and half of the kuzu mixture. Reduce the heat to low and simmer, stirring constantly, for about 5 minutes or until the mixture is smooth and thick.
6
Stir in the orange juice and bourbon.
7
Return the tempeh to the skillet and top each serving with a fresh orange slice. Cover and simmer for about 35 minutes. Serve with sauce. Add more of the kuzu mixture, if needed.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Marinade:, 8 Tbsp. shoyu (soy sauce), 8 slices fresh ginger, 2 1-inch pieces of kombu (sea vegetable), and more.

Yes, Orange-Bourbon Tempeh 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.

That's it — enjoy your meal!

Orange-Bourbon Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions