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Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

Orange Glazed Tempeh

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Orange Glazed Tempeh

Steve Peters

Made from fermented soybeans, tempeh (pronounced tem-pay) has been a staple in Indonesian cuisine for thousands of years. It has a nutty flavor, firm texture and is considered a more nutritious way to consume soy than tofu. It’s high in protein, fiber, fatty acids and many vitamins and minerals. At the fermentation festival RAFFL is co-sponsoring next week and being held at Green Mountain College, tempeh is just one of the many fermented foods that will be included. Rhapsody Natural Foods is one Vermont tempeh producer who will be attending. Rhapsody's tempeh is unique because of the two different culture strains they use in the fermentation process.

Tempeh is great in a stir fry, crumbled into soups or stews or just marinated and pan fried. Whatever the instance, it requires breaking down into smaller pieces. I usually like to slice the tempeh in half horizontally and then cut into pieces, as I did for this recipe.

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Orange Glazed Tempeh

  • 1 cup freshly squeezed orange juice 
  • 1 1/2 tablespoons freshly grated ginger
  • 2 teaspoons or soy sauce
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 10 ounces of tempeh, cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1/2 lime
  • a handful of cilantro leaves, chopped


Put the orange juice in a small jar and grate in the ginger. I like to keep my ginger in the freezer, where it will last for quite some time, and just take it right out for grating. Ground ginger could be used, if needed.

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Add the tamari, maple syrup, ground coriander, and garlic. Shake up the jar to mix and set aside.


Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over from time to time.

Serve the tempeh drizzled with any remaining sauce, a squeeze of lime and the cilantro. I served mine atop some leftover barley and baby spinach. There are some great looking spring greens at the market these days.



Recipe adapted from 101 Cookbooks