I love asian food. Ramen, pho, sushi, stir-fry – you name it. Love! So much that I can remember a time when I would have said I could never be vegan because I could not give these things up. Clearly, I have become vegan and I am happy to proclaim that I still eat all of these amazing dishes. In fact, it’s actually really easy to eat as a vegan at most asian restaurants because tofu and vegetables are an inherent part of these culture’s cuisines.
Lately, I’ve been trying my hand at making vegan versions of many different styles of asian dishes at home like spring rolls, sushi and pho(all of which I will be posting recipes for soon). Clearly, many dishes like this are commonly made with tofu. But I wanted to try this with tempeh to have a more “meaty” texture and also because tofu gets old sometimes.
My most recent creation is this asian-style sesame orange tempeh, based on my old non-vegetarian favorite orange chicken. The end result was satisfyingly sweet and tangy with just the right amount of spice. So here it is, my twist on vegan orange chicken, using tempeh. I added green beans and served over rice to complete the meal. Enjoy!
If you aren’t familiar, tempeh is made from slightly fermented soybeans and formed into a cake or patty. You can find tempeh in many grocery stores and health food stores these days. If you cannot find it in your area, they actually sell it on amazon!
- 2 8-ounce packages of tempeh
- 4 cups fresh green beans
- 2 teaspoons ginger root, minced
- 2 teaspoon garlic, minced
- 1/2 teaspoon crushed red pepper(more if you like it spicier)
- 1/2 cup green onion, chopped
- 2 tablespoons rice wine
- 1 teaspoon corn starch
- 1 teaspoon sesame oil
- 1/3 cup tamari or soy sauce
- 1/4 cup water
- 1/3 cup sugar
- 2/3 cups rice vinegar
- 1 orange, zest of
- Steam the tempeh for 10 minutes in a steamer over a little bit of water. Once steamed, chop into large chunks.
- Steam the green beans for 7 minutes.
- While the green beans steam, begin to prep the sauce by heating the sesame oil in a large skillet.
- Add green onions and sauté over medium heat for 5 minutes or until onions are slightly browned.
- Mix the ingredients for the orange sauce together and set aside.
- Add the ginger, garlic and red pepper to the green onions in the pan and saute for another minute.
- Add rice wine to the skillet and stir briefly, then add the orange sauce and bring to a boil.
- Mix the water and corn starch together and add to the sauce, stirring quickly to thicken the sauce.
- Add the tempeh chunks and green beans, stirring gentle to coat with sauce while being careful not to break the tempeh apart.
- Cook until everything is heated through.
- Sprinkle with sesame seeds before serving.
- Serve alone or on top of rice.