Orange Tempeh with Beets, Onion, and Wheat Berries

I found a sauce for orange tofu online and had written it down awhile ago.  I decided to try it out with tempeh…. the end result was pretty incredible.  It tasted just like orange chicken from an Asian restaurant, but of course mine was better : )


  • 1 1/4 C, fresh orange juice (I used 4 oranges)
  • 2 T fresh grated ginger
  • 2 t tamari
  • 1 1/2 T mirin
  • 2 1/2 t maple syrup
  • 1/2 t coriander
  • garlic, chopped
  • 8 oz tempeh
  • olive oil
  • lime wedges
  • cilantro

Mix all the ingredients listed before the tempeh and set aside.

Cut tempeh: I made squares and sliced them in half width wise.  Brown both sides of the tempeh in a skillet with olive oil over medium-high heat.  Then add the sauce and cook until the sauce reduces to a thick glaze ~15-20 minutes.

Serve with fresh cilantro and a lime wedge.

sauce starting to cook down


  • 1 large yellow beet
  • 2 T earth balance
  • water
  • s&p
  • agave
  • olive oil

Slice the beet into thin pieces and chop down to 1″.  Heat some olive oil in a skillet and add the beets.  Let cook over medium heat for ~10 minutes.  Then add ~1/4 c water, s&p, and earth balance.  Continue to cook.  This beet was a bit bitter so I added ~2 T agave and let the liquid cook off.  The end result was delicious.

raw beet


  • onion
  • olive oil

Slice the onion into rounds and cook until nicely browned in some olive oil.


Wheat Berries

  • 1 C wheat berries
  • 2 T earth balance
  • chopped almonds
  • salt
  • garlic powder
  • water

Toast the almonds in a large skillet.  Add the rest of the ingredients and bring to a simmer.  Cover and cook.  At first 4 cups of water were added but as they cooked down more was needed.  These took a bit more than an hour to cook, but the skillet method proved to be delicious.  Nice and chewy with a good flavor.

Dinner : )

One thought on “Orange Tempeh with Beets, Onion, and Wheat Berries

  1. Pingback: Orange Tempeh, Bean Sprouts, & Fried Rice « FOOD’TUDE

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