Tempeh stir-fry in orange sauce

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Tempeh stir-fry in orange sauce

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Adjust Servings:
For the orange sauce:
1/4 cup Orange juice
2 teaspoons Rice vinegar
1 tablespoon Corn starch
For the stir fry:
2 tablespoons Olive oil
1 fresh red Chili pepper
1 tablespoon freshly grated Ginger
1 tablespoon Dried onion
1/4 teaspoon Garlic powder
1/8 teaspoon Sea salt
4-in piece fresh Daikon
2 Sweet bell peppers
1 cup Mangetout
2 packs (220 g) Tempeh
1 teaspoon Vegetable powder
2/3 cup Water
1 cup Basmati rice
1/2 teaspoon Sesame seeds Optional

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

This tasty and satisfying saute is low in carbs and calories. Ideal for a dinner after a day in the open or practising sports, this is a wonderful way of cooking tempeh for your kids too!

  • 25 minutes
  • Serves 4
  • Easy


  • For the orange sauce:

  • For the stir fry:



This Tempeh stir fry in  orange sauce is a delicious saute for the entire family that you can use for a low-carb dinner, especially after a day of physical activity or exercise.

You can start by preparing the orange sauce by whisking all the ingredients together. Then, slice all the vegetables into thin strips, and saute them in a little oil, chili red pepper, and freshly ground ginger. Cook until all the ingredients are soft. Then, saute the tempeh for a few minutes in a little oil, and when it starts to golden add the vegetable broth and the veggies previously cooked. Stir them together and add the orange sauce.

Complete the cooking, sprinkle with sesame seeds, and accompany with steamed basmati rice.

Serve hot!

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15 minutes

Cook the rice

If you haven't leftover rice already cooked, steam the Basmati rice in a rice steamer.

2 minutes

Prepare the orange sauce

Whisk together the ingredients for the sauce and set aside.

10 minutes

Slice and dice

Rinse well the ginger root and grate it (or chop it in the mixer). Thinly slice the chili pepper and set aside.
Rinse well the mangetout and roughly halve them. Rinse the two bell peppers, quarter them and core them. Then, cut them into thin strips. Peel the daikon and cut it into thin matches.
Thinly slice the tempeh and cut each slice into three parts about 2.5-in long.

7 minutes

Saute the vegetables

Heat 1 tablespoon of olive oil in a skillet, then add the chili pepper and grated ginger. Cook for 1-2 minutes, until the scent of the spices is released. Then, add the rest of the vegetables, the dried onion, garlic powder, and salt. Stir fry for 5 minutes, until the vegetables slightly soften. The, take off the heat and set aside.

3 minutes

Cook the tempeh

Heat the remaining oil in a casserole and add the tempeh. Cook for 3 minutes, until it starts to golden. In the meanwhile, mix together the water and vegetable powder to form the vegetable broth.

3 minutes

Finish the cooking

Add the vegetable broth to the tempeh and cook for 1 minute. Then, add the rest of the vegetables and cook for another minute or two. Finally, pour in the orange sauce, cook for a few more seconds until it thickens, and turn off the heat.



Transfer the stir-fry to the serving plates together with the steamed rice. Sprinkle with a few sesame seeds and serve hot.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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