Orange-Bourbon Tempeh Recipe

Recipe Category: Vegan

Orange-Bourbon Tempeh Recipe


Makes 4 to 6 servings

  • 2 cups water
  • 1/2 cup soy sauce
  • 6 thin slices fresh ginger
  • 2 garlic cloves, sliced Zest of 1/2 an orange
  • 1 pound tempeh, cut into thin slices
  • salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup canola or grapeseed oil
  • 1 tablespoon light brown sugar
  • 1/8 teaspoon ground allspice
  • 1/3 cup fresh orange juice
  • 1/4 cup bourbon
  • 4 or 5 orange slices, halved
  • 1 tablespoon cornstarch mixed with 2 tablespoons water


  1. In a large saucepan, combine the water, soy sauce, ginger, garlic and orange zest
  2. Place the tempeh in the marinade and bring to a boil
  3. Reduce heat to low and simmer for 30 minutes
  4. Remove the tempeh from the marinade, reserving the marinade
  5. Sprinkle the tempeh with salt and pepper to taste
  6. Place the flour in a shallow bowl
  7. Dredge the cooked tempeh in the flour and set aside
  8. In a large skillet, heat the oil over medium heat
  9. Add the tempeh, in batches if necessary and cook until browned on both sides, about 4 minutes per side
  10. Gradually stir in the reserved marinade
  11. Add the sugar, allspice, orange juice and bourbon
  12. Top the tempeh with the orange slices
  13. Cover and simmer until the sauce is syrupy and the flavors are melded, about 20 minutes
  14. Use a slotted spoon or spatula to remove the tempeh from the pan and transfer it to a serving platter
  15. Keep warm
  16. Add the cornstarch mixture to the sauce and cook, stirring, to thicken
  17. Reduce the heat to low and simmer, uncovered, stirring constantly, until the sauce is thickened
  18. Spoon the sauce over the tempeh and serve immediately

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