Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Orango-Glazed Tempeh
Omni-Wholetarian RecipeVege-Wholetarian RecipeVegan-Wholetarian Recipe
An Orange and Mango Sweet and Spicy Dish

Orange Mango Tempeh Recipe

Here’s a well loved Asian recipe made with organic Tempeh boasting 22g of protein per serving.
Most recipes call for juicing an orange and then adding in a thickener like cornstarch which is a processed food, I used the whole orange and even 1/2 of a mango instead. The fiber from the fruits thicken the sauce up just fine.  I have also used this recipe with honey and maple syrup and they both work equally well.

Tempeh is a Wholetarian approved product because it is not considered highly processed like tofu is. Tempeh is made from fermented whole soybeans. You could actually make it in your own kitchen. This site tells you how.
I use the Light Life brand, organic soy tempeh. The ingredients are: Cultured organic soybeans, water, lactic acid (from plant sources), organic brown rice. It doesn’t have gluten grains in this one but it is not Gluten-Free. It’s likey processed in a facility with gluten grains. Some are made from barley(contains gluten), millet and flax so check the ingredients as to what suits your needs before you buy.

Tempeh does not have a strong taste and like tofu, will absorb the flavors you add to it.
I served this dish (see photo above) over Shirataki noodles (see notes below) with roasted multi-colored carrots seasoned with sea salt and Italian seasoning along with steamed broccoli.

See my recipe for Shirataki noodles for more info about these amazing gluten-free, grain-free, calorie-free noodles.

Orango-Glazed Tempeh
Yield: 4
  • 1 orange, peeled
  • ½ cup (1/2 mango), peeled and diced
  • 1 tsp ginger root, minced
  • 1 clove garlic
  • ½ tsp chili pepper
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp honey or maple syrup
  • 2 8-oz packages tempeh, cut into bite size pieces ¼" thick
  • 2 Tbsp tamari soy sauce, (wheat-free, gluten-free)
  • 2 Tbsp coconut oil or ghee
Plate with:
  • 2 -8oz packages shiritake noodles, Miracle Noodles or Nooodles (look for tofu free ingredients)
  • 1-2 cups mung bean sprouts (optional)
  • 3 Tbsp cilantro, diced (optional)
  1. Add all of the sauce ingredients in a high powered blender.
  2. Blend until smooth.
  3. Chop the tempeh up into ¼" x 1" inch pieces.
  4. In a sauce pan over medium-high heat, add the coconut oil and tamari sauce.
  5. Add the tempeh pieces and turn the pieces over to coat and thoroughly heat it through.
  6. Add the sauce from the blender.
  7. Coat the tempeh with the sauce and remove from the heat.
  8. Serve Orango-Glazed tempeh over shiratake noodles, soba noodles, zucchini noodles, sprouts, stir-fry vegetables etc.
  9. Top with mung bean sprouts and cilantro if desired.


Photo by: Karly Blair


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