Spiced Orange Glazed Tempeh — Irresistible Pantry-Friendly Weeknight Dinner

A bright, citrusy glaze meets chewy tempeh for a quick, cozy plate that shines with minimal fuss.

Prep Time	Cook Time	Total Time	Servings
15 min	20 min	35 min	4 servings

Table of Contents

Intro

This pantry-friendly dish comes together in about 35 minutes, making it ideal for busy weeknights. Tempeh gets a glossy, orange-spiked glaze that pairs with a quick veggie riff and pasta for a comforting, crave-worthy meal.

The combo of bright citrus, a gentle simmer, and a silky sauce keeps every bite balanced—savory, slightly sweet, and just a touch zesty. It’s a practical, plant-powered dinner that tastes like a special treat, without the drama.

The Best Tempeh for This Recipe

White Tempeh (Light Flavor)

Pros: Mild flavor that soaks up the glaze beautifully; tender bite.
Cons: More delicate texture; handle carefully to avoid crumbling.

Firm Tempeh (Solid Texture)

Pros: Holds shape well during searing; can take a little longer to absorb glaze.
Cons: Slightly stronger flavor.

Marinated vs Plain Tempeh

Pros: Marinated tempeh adds depth without extra steps; plain tempeh shines with the glaze.
Cons: Marinated can be saltier; plain requires a little longer glaze contact.

Other Ingredients (and Helpful Swaps)

Tomatoes: They add a gentle sweetness and body to the sauce; swap in crushed tomatoes or tomato paste for a richer, deeper glaze if you prefer.
Onion: Provides a savory base and subtle sweetness; swap with shallots for a milder bite.
Garlic: Brightens the glaze and sauce; swap with garlic powder in a pinch, but fresh is best.
Red Pepper: Adds color and a gentle heat; swap with bell pepper if you want milder heat.
Pasta: Carries the glaze beautifully; swap in brown rice or quinoa for gluten-free/grain variation.
Herbs: Fresh cilantro or parsley lift the dish; swap with basil for a different herbal note.

Ingredients

Sauce

Tempeh, 8 oz (226 g) package, sliced into 1/2-inch (1.25 cm) thick strips
Fresh orange juice, 1/2 cup (120 ml)
Orange zest, from 1 medium orange
Low-sodium soy sauce or tamari, 2 tablespoons (30 ml)
Maple syrup, 2 tablespoons (30 ml)
Fresh ginger, grated, 1 teaspoon (5 ml)
Garlic, minced, 2 cloves
Rice vinegar, 1 tablespoon (15 ml)
Cornstarch, 1 tablespoon (8 g) + 2 tablespoons water for slurry

Pasta

Dried pasta (spaghetti, linguine, or fettuccine), 8 oz (225 g)
Salt, for the pasta water

Finish

Red bell pepper, 1 small, thinly sliced
Onion, 1 small, thinly sliced
Fresh cilantro or parsley, chopped, 2 tablespoons (8 g)
Sesame seeds, 1 tablespoon (optional)
Kosher salt, 3/4 teaspoon (4 ml), and black pepper, to taste

Directions

Sear Tempeh — In a skillet over medium heat, add a small drizzle of oil and sear tempeh 3–4 minutes per side until golden and slightly crisp. Remove from pan and set aside.
Make Orange Glaze — In the same pan, add onion and red pepper; sauté until softened, 4–5 minutes. Stir in garlic and ginger, about 30 seconds, until fragrant.
Build the Sauce — Pour in orange juice, soy sauce, maple syrup, and rice vinegar. Bring to a gentle simmer and cook 4–5 minutes to reduce slightly.
Thicken the Glaze — Whisk the cornstarch slurry into the simmering sauce. Cook 1–2 minutes until glossy and thickened.
Cook Pasta — Meanwhile, bring a pot of salted water to boil. Add pasta and cook until al dente, per package instructions (about 8–10 minutes). Reserve 1/2 cup (120 ml) of pasta water, then drain.
Combine — Return tempeh to the pan and toss to coat in glaze, 2–3 minutes. Add the cooked pasta, tossing to coat; add reserved pasta water a splash at a time if needed to loosen.
Finish and Serve — Stir in chopped herbs, season with salt and pepper, and sprinkle with sesame seeds if using. Plate the pasta and tempeh with any remaining glaze spooned over the top.

How to Store Leftovers

Refrigerate in airtight container for up to 3 days.
Reheat on the stovetop with a splash of water or in the microwave until hot, about 1–2 minutes.
Do not leave at room temperature for more than 2 hours.
Sauce freezes well; freeze the sauce separately for longer storage.

What to Serve With Spiced Orange Glazed Tempeh

Steamed jasmine rice or quinoa for a simple base that absorbs glaze; 1–2 scoops per person.
Lightly sautéed greens (spinach or kale) to add color and a fresh bite; 1–2 minutes in a hot pan.
A bright arugula salad with orange segments and a citrus vinaigrette; 1–2 bites per person.

Variations & Tips

Spicier glaze: add 1/2 teaspoon (2 g) red pepper flakes to the glaze with the garlic.
Creamier glaze: whisk in 1–2 tablespoons (15–30 ml) coconut cream or tahini after thickening the sauce.
Gluten-free option: use gluten-free tamari or coconut aminos instead of soy sauce.
Canned swap: you can use store-bought orange juice, but fresh juice yields a brighter, livelier glaze.
Herb swap: finish with fresh basil for a Mediterranean twist or cilantro for a brighter finish.

Enjoy Your Spiced Orange Glazed Tempeh

This dish proves a bright, satisfying dinner can come together fast and with pantry staples. The tempeh picks up the glossy orange glaze, while the pasta and vegetables add texture and balance. Enjoy the vibrant name and the comforting, confident flavors—the Spiced Orange Glazed Tempeh is ready to elevate weeknights with warmth and practicality.