Sticky Orange Tempeh Stir-Fry with Snow Peas and Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 cups uncooked white or brown rice + 3 cups water + 1/2 tsp salt
• 16 oz (450 g) tempeh, cut into bite-size strips or triangles
• 2 tbsp neutral oil (plus 1 tbsp more as needed)
• 2 medium carrots, thinly sliced on the diagonal
• 2 cups snow peas, trimmed
• 3 green onions, sliced (whites and greens separated)
• 2 tbsp toasted sesame seeds, plus extra for serving
• Zest of 1 large orange
• 3/4 cup fresh orange juice
• 3 tbsp soy sauce or tamari
• 3 tbsp maple syrup or light brown sugar
• 2 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 tbsp cornstarch mixed with 2 tbsp cold water

Do This

• 1. Cook rice with water and salt (white: 15–18 minutes; brown: 35–40 minutes). Fluff and keep warm.
• 2. Whisk orange juice, zest, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Stir in cornstarch slurry.
• 3. Heat 1 tbsp neutral oil in a large skillet or wok over medium heat. Brown tempeh on all sides, 6–8 minutes. Remove to a plate.
• 4. Add 1 tbsp oil, carrot, and white parts of green onion. Stir-fry 2–3 minutes, then add snow peas and cook 1–2 minutes until crisp-tender.
• 5. Return tempeh to pan. Stir sauce, pour over, and cook 2–4 minutes until thick, glossy, and sticky, coating everything.
• 6. Stir in sesame seeds and green onion tops. Taste and adjust seasoning (more soy for salt, more maple for sweetness).
• 7. Serve stir-fry over hot rice. Sprinkle with extra sesame seeds and more green onion if desired.

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Why You’ll Love This Recipe

• Sticky, citrusy orange glaze that clings to every piece of tempeh in the best possible way.
• Colorful, crisp-tender vegetables that keep the stir-fry fresh and vibrant.
• High-protein, fully plant-based main dish that feels hearty and satisfying.
• Perfect for weeknights: simple ingredients, one pan for the stir-fry, and easy to meal-prep.

Grocery List

• Produce: 2–3 large oranges, 2 medium carrots, 2 cups snow peas, 1 small knob fresh ginger, 1 small head garlic, 1 bunch green onions
• Dairy: None (this recipe is naturally dairy-free and vegan)
• Pantry: Tempeh (16 oz), white or brown rice, neutral cooking oil, toasted sesame oil, soy sauce or tamari, maple syrup or light brown sugar, rice vinegar, cornstarch, red pepper flakes, toasted sesame seeds, salt, black pepper

Full Ingredients

For the Rice

• 1 1/2 cups uncooked rice (white jasmine, basmati, or brown long-grain)
• 3 cups water
• 1/2 tsp fine sea salt

For the Sticky Orange Glaze

• 3/4 cup freshly squeezed orange juice (from about 2 large oranges)
• 1 tbsp finely grated orange zest (from 1 large orange)
• 3 tbsp soy sauce or tamari (use low-sodium if preferred)
• 3 tbsp pure maple syrup or packed light brown sugar
• 2 tbsp rice vinegar (unseasoned)
• 2 tsp toasted sesame oil
• 2 cloves garlic, minced or pressed
• 1 tbsp fresh ginger, finely grated
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1 1/2 tbsp cornstarch
• 2 tbsp cold water (for mixing with the cornstarch)

For the Tempeh & Vegetables

• 16 oz (450 g) tempeh, cut into bite-size strips or triangles
• 2–3 tbsp neutral oil (such as avocado, canola, grapeseed, or peanut), divided
• 2 medium carrots, thinly sliced on the diagonal (about 1 1/2 cups)
• 2 cups snow peas, trimmed
• 3 green onions, thinly sliced; keep whites and greens separate
• 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste

For Serving & Garnish

• 2 tbsp toasted sesame seeds, plus extra to sprinkle on top
• Extra orange zest or very thin orange slices (optional, for garnish)
• Lime wedges (optional, for brightness)

Step-by-Step Instructions

Step 1: Cook the rice

Rinse the rice under cold running water in a fine-mesh strainer until the water runs mostly clear. This helps remove excess starch and keeps the grains fluffy instead of sticky.

In a medium saucepan, combine the rinsed rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, stir briefly, reduce the heat to low, cover tightly, and simmer:

• White rice: 15–18 minutes, until tender and water is absorbed.
• Brown rice: 35–40 minutes, until tender and water is absorbed.

Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork just before serving and keep covered so it stays warm while you make the stir-fry.

Step 2: Mix the sticky orange glaze

While the rice cooks, make the sauce. In a medium bowl or large measuring jug, combine the orange juice, orange zest, soy sauce, maple syrup (or brown sugar), rice vinegar, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until everything is well blended.

In a small separate bowl, stir together the cornstarch and 2 tablespoons cold water until completely smooth with no lumps. Pour this slurry into the orange mixture and whisk again. Set the sauce near the stove; the cornstarch will settle slightly, so give it a quick stir right before you pour it into the pan later.

Step 3: Prep the tempeh and vegetables

Slice the tempeh into bite-size strips, cubes, or small triangles, aiming for even thickness so it browns evenly. If you know you are sensitive to tempeh’s slight bitterness, you can steam or simmer it first: place the pieces in a steamer basket over simmering water for 10 minutes, then pat dry. This step is optional but softens the flavor.

Prepare the vegetables: thinly slice the carrots on a diagonal so they cook quickly but still keep some crunch. Trim the ends of the snow peas and remove any tough strings along the side, if present. Slice the green onions, keeping the white and light green parts in one small bowl and the darker green tops in another (the tops will be added at the end as a fresh accent).

Step 4: Brown the tempeh

Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium heat until it shimmers. Add the tempeh in a single layer. Sprinkle lightly with a pinch of salt and a few grinds of black pepper.

Cook the tempeh for 3–4 minutes on the first side, without stirring too much, until golden brown. Flip the pieces and cook another 3–4 minutes, turning as needed, until most sides are nicely browned and slightly crisp at the edges. If the pan looks dry at any point, drizzle in up to 1 more tablespoon oil.

Transfer the browned tempeh to a plate and set aside. Do not wash the pan; those browned bits on the bottom will add extra flavor to the sauce.

Step 5: Stir-fry the carrots and snow peas

Return the same skillet or wok to medium-high heat and add the remaining 1 tablespoon neutral oil. When hot, add the sliced carrot and the white and light green parts of the green onions. Stir-fry for 2–3 minutes, just until the carrots start to soften but still feel crisp when you nudge a slice with a spatula.

Add the snow peas and another small pinch of salt. Stir-fry for 1–2 minutes more. The snow peas should turn a brighter green and become just tender while staying crisp. You want the vegetables to be slightly undercooked at this stage because they will continue cooking once the sauce is added.

Step 6: Glaze everything in the sticky orange sauce

Give the orange glaze a good stir to redistribute the cornstarch, then pour it into the hot pan with the vegetables. Use a spatula to scrape up any browned bits stuck to the bottom of the pan and stir them into the sauce.

Bring the sauce to a gentle simmer, stirring constantly. Within 1–2 minutes, it should start to thicken, turning glossy and slightly translucent. When it noticeably thickens, return the browned tempeh to the pan and toss to coat every piece in the sauce.

Reduce the heat to medium-low and cook for another 1–2 minutes, stirring frequently, until the tempeh is heated through and the sauce is thick, sticky, and clinging to the tempeh and vegetables. If the sauce becomes too thick, splash in 1–2 tablespoons water and stir. If it seems too thin, let it bubble another minute or two to reduce.

Step 7: Finish, taste, and serve over rice

Turn off the heat. Stir in the toasted sesame seeds and the sliced green onion tops. Taste the sauce and adjust as needed: add a little more soy sauce for saltiness, a teaspoon of maple syrup for more sweetness, or a squeeze of lime for extra brightness.

To serve, spoon a bed of hot, fluffy rice into shallow bowls. Top generously with the sticky orange tempeh stir-fry, making sure each serving gets a mix of tempeh, carrots, and snow peas. Sprinkle with extra sesame seeds and a bit more orange zest or sliced green onion if you like. Serve right away while everything is hot and glossy.

Pro Tips

• For less bitter tempeh: Steam or simmer the tempeh pieces for 10 minutes, then pat dry before browning. This softens both the texture and flavor.
• Get a good sear: Do not overcrowd the pan when browning tempeh. Work in two batches if needed so each piece can develop a golden crust.
• Keep veggies crisp: Stir-fry the carrots and snow peas just until crisp-tender. They should still have some snap; overcooking makes them soggy and dull in color.
• Adjust the sauce balance: Think of the sauce as sweet-tangy-salty. Taste at the end and tweak with soy (salty), maple (sweet), or vinegar or lime (tangy) until it makes you want another bite.
• Use fresh orange if possible: Freshly squeezed juice and zest give a brighter, cleaner citrus flavor than bottled juice.

Variations

• Swap the protein: Use extra-firm tofu (pressed and cubed) instead of tempeh, or a mix of the two. The same browning and saucing method works beautifully.
• Add more vegetables: Toss in bell peppers, broccoli florets, or baby bok choy along with the carrots. Stir-fry firm veggies first, then delicate ones like snow peas near the end.
• Spicier version: Increase the red pepper flakes, add a drizzle of chili oil, or stir a teaspoon of chili-garlic sauce into the orange glaze for more heat.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best texture, keep the rice in a separate container from the tempeh stir-fry so the grains do not absorb too much sauce.

Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring occasionally, until hot. The tempeh will firm up slightly after chilling but will still be flavorful, and the sauce will re-loosen with heat.

For meal prep, you can cook the rice and mix the orange glaze up to 3 days ahead. Store the glaze in a jar in the fridge; shake or stir well before using. Wait to cook the tempeh and vegetables until just before serving for the best color and texture. This makes quick weeknight cooking especially easy.

Nutrition (per serving)

Approximate values for 1 of 4 servings, including rice (using white rice and maple syrup): about 560 calories; 22 g protein; 83 g carbohydrates; 15 g fat; 5 g saturated fat; 7 g fiber; 1,050 mg sodium (will vary with brand of soy sauce and tempeh); 24 g sugars (mostly from orange juice and maple syrup). These numbers are estimates and will vary based on exact ingredients and portion sizes.