Sesame Orange Tempeh

Sesame Orange Tempeh

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dinner

This delicious take of a traditional Chinese dish is both sweet and tangy as well as completely plant based. Taylor Berman of the blog What Vegetarians Eat has us drooling for more! The sweetness of the orange zest, the crisp green beans and kick of fresh ginger root are sure to please. If you’re craving Chinese take-out, try this healthier version instead!

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
504
FAT
8g
CARBOHYDRATES
89g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 1/2 cups basmati rice
  2. 1 package tempeh
  3. 4 cups fresh green beans
  4. 2 teaspoons ginger root
  5. 1 garlic clove, peeled
  6. 1/2 teaspoon crushed red pepper
  7. 1/2 cup green onions
  8. 1 teaspoon sesame oil
  9. 1/3 cup tamari**
  10. 3 1/2 cups water, divided*
  11. 1/3 cup turbinado sugar
  12. 2/3 cup rice vinegar**
  13. 1 orange
  14. *not included
  15. **sauce mix

TOOLS

  • Medium Skillet
  • 2 Small Pots
  • Steam Basket or Colander

INSTRUCTIONS

1
Prep: Rinse and dry the produce. Chop the green beans into ½ inch pieces, chop the green onions in 1/4 inch rounds discarding the bulbs. Mince the garlic. Peel and grate the ginger. Zest the orange into a small bowl, cut orange in half and juice into the same bowl, set aside. Cube the tempeh in 1/2 inch pieces.
2
Add rice and 3 cups water into a small pot and bring to a boil. Reduce heat to low, cover and simmer the rice until cooked through, about 20-25 minutes.
3
While rice is cooking, steam the tempeh and green beans. To steam, fill a small pot with 2 inches of water and bring to a boil. Place a steam basket or colander over the pot and place the tempeh and green beans inside. Reduce to medium heat, cover and steam for 10 minutes to allow the tempeh to absorb more of the sauce flavors, and the green beans to soften.
4
Meanwhile, add sesame oil to a medium skillet over low heat. Add the green onions, red pepper flakes, garlic and ginger. Sauté until onions are slightly browned, about 5 minutes.
5
Add the sauce mix of tamari and rice vinegar, sugar, juice and zest of the orange, and ½ cup water to the skillet.
6
Add the steamed tempeh cubes and green beans, stirring gently to coat with sauce while being careful not to break the tempeh apart. Cook until everything is heated through, about 5 minutes. Serve hot over rice, enjoy!