A bright, smoky tempeh glaze with a citrus kick comes together in one skillet and a pot of pasta for a quick, weeknight-friendly dinner.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 4 servings |
Intro
This dish proves that a pantry-friendly dinner can still feel vibrant and restaurant-worthy. Tempeh gets a golden char, then bathes in a glossy citrus-chili glaze that clings to al dente pasta. It’s practical, flavorful, and ready in under 40 minutes.
The Best Tempeh for This Recipe
Regular vs Organic
- Regular tempeh is sturdy and affordable; it browns nicely and holds up to a bold glaze. Organic tempeh can have a milder soy flavor and a slightly lighter texture.
Texture: Firm vs Extra-Firm
- Standard firm tempeh browns evenly and absorbs the glaze well. Extra-firm holds its shape even more for extra-chewy bites.
Whole Block vs Crumbled
- A whole block sliced into cubes yields satisfying, meaty bites. Crumbled tempeh can speed browning and distribute more surface area for the glaze.
Other Ingredients (and Helpful Swaps)
- Tomatoes: If you have canned tomatoes or cherry tomatoes, they can add sweetness and body to the glaze. Swap tip: dice and simmer with the sauce for extra tang and depth.
- Onion: Red or white onion both work; they add sweetness as they caramelize. Swap tip: use shallots for a milder, sweeter note.
- Garlic: Fresh garlic brings sharp aroma; don’t let it burn. Swap tip: 1/2 teaspoon garlic powder as a quick stand-in, added with the chili.
- Red Pepper: Bell pepper gives color and crunch; you can swap with a mild chili for more heat. Swap tip: if you don’t have peppers, add a pinch of chili flakes with the sauce.
- Pasta: Spaghetti or linguine are great here; any long pasta works. Swap tip: gluten-free pasta is fine; adjust cooking time as needed.
- Herbs: Parsley or cilantro brighten the finish. Swap tip: basil adds a fragrant, warm note if you’re serving warm.
Ingredients
Sauce / Tempeh
- Tempeh, 8 oz (227 g), cut into 1-inch (2.5 cm) cubes
- Olive oil, 1 tablespoon (15 ml)
- Garlic, 3 cloves, minced
- Red onion, 1 small, thinly sliced
- Red bell pepper, 1 medium, thinly sliced
- Orange juice, 1/3 cup (79 ml)
- Orange zest, 1 teaspoon (4 g)
- Chili flakes, 1/2 teaspoon (1 g)
- Tamari or soy sauce, 1 tablespoon (15 ml)
- Maple syrup (optional), 1 teaspoon (5 ml)
Pasta
- Spaghetti or linguine, 8 oz (225 g)
- Kosher salt, 1 tablespoon (15 ml) per 4 quarts water, for boiling
Finish
- Fresh parsley, 2 tablespoons (8 g), chopped
- Orange or lemon wedge (optional, for serving)
Directions
- Sear tempeh — In a large skillet, heat 1 tablespoon olive oil over medium-high. Add tempeh cubes and cook until edges are deeply golden and glossy, about 6–8 minutes, turning once.
- Sauté aromatics — Add red onion and red pepper; cook until they soften and caramelize at the edges, 4–5 minutes.
- Add garlic — Stir in minced garlic; cook 30 seconds until fragrant (don’t let it color).
- Make glaze — Push veggies aside, pour in orange juice, orange zest, tamari, chili flakes, and maple syrup (if using). Simmer 2–3 minutes until slightly reduced and glossy.
- Coat tempeh and simmer — Return tempeh to the pan; toss to coat in glaze and simmer 2–3 minutes more, let sauce thicken a touch.
- Cook pasta and finish — Meanwhile, boil salted water and cook pasta to al dente, about 8–9 minutes. Drain, reserving 1/4 cup (60 ml) pasta water. Toss pasta with the tempeh and glaze, adding reserved water as needed to loosen sauce. Sprinkle with parsley and adjust salt if desired.
How to Store Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or in the microwave in 30–45 second bursts, stirring in between. Let foods cool slightly before refrigerating to maintain texture and safety. Sauce can be frozen separately for longer storage.
What to Serve With Citrus Chili Charred Tempeh
- Side: Steamed broccoli or green beans tossed with a touch of lemon to echo the citrus.
- Side: Lightly herbed quinoa or brown rice for a nutty counterpoint.
- Salad idea: A bright arugula salad with citrus segments and a simple olive oil dressing.
Variations & Tips
- Spicier: Increase chili flakes to 1 teaspoon (4 g) or add a small sliced jalapeño.
- Creamier: Stir in a splash of coconut milk or almond milk near the end for a velvety finish.
- Gluten-free: Use your favorite gluten-free pasta; ensure the sauce doesn’t thicken with gluten.
- Canned swap: Add a small can of chickpeas (drained) for extra protein and texture.
- Herbs: Finish with fresh cilantro for a vibrant, herbal lift or swap with parsley if you prefer.
Enjoy Your Citrus Chili Charred Tempeh
Enjoy the bold flavors and the satisfying bite of tempeh in this lively, pantry-friendly dish. May your Citrus Chili Charred Tempeh bring warmth to your table and a smile to your evening.