Plant-Based Orange-Glazed Tempeh Delight with Couscous and Asian-Inspired Broccoli

plant-based tempeh dish

Indulge your taste buds in a culinary journey with this delectable plant-based recipe featuring orange-glazed tempeh, fluffy couscous, and vibrant Asian-inspired broccoli. Bursting with flavors, this dish is a perfect harmony of sweet, savory, and zesty notes that will satisfy both your appetite and your desire for a wholesome, nutritious meal.

Orange-Glazed Tempeh:

Begin your culinary adventure by preparing the star of the dish – the orange-glazed tempeh. Tempeh, a protein-packed soy product with a nutty flavor and firm texture, pairs perfectly with the bright and citrusy notes of orange glaze.

Ingredients for Orange-Glazed Tempeh:

  • 1 block of tempeh, sliced into bite-sized cubes
  • 1 cup orange juice (freshly squeezed for optimal flavor)
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch (optional, for extra thickness)
  • 2 tablespoons sesame oil
  • Salt and pepper to taste


  • In a bowl, whisk together orange juice, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger to create the marinade.
  • Place the tempeh cubes in a shallow dish and pour half of the marinade over them. Allow it to marinate for at least 30 minutes, ensuring the tempeh absorbs the flavors.
  • Heat sesame oil in a pan over medium heat. Add the marinated tempeh cubes, reserving the marinade. Cook until golden brown on all sides.
  • In a small saucepan, bring the remaining marinade to a simmer. If desired, add cornstarch to thicken the glaze. Pour the thickened glaze over the cooked tempeh cubes, ensuring they are well-coated. Allow the tempeh to absorb the flavors for an additional 5 minutes.

Couscous Bed:

Create a fluffy and flavorful bed for the orange-glazed tempeh by preparing couscous infused with aromatic herbs.

Ingredients for Couscous Bed:

  • 1 cup couscous
  • 1 ½ cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  • In a saucepan, bring vegetable broth, olive oil, dried thyme, salt, and pepper to a boil.
  • Stir in the couscous, cover the saucepan, and remove it from heat. Allow the couscous to steam for 5 minutes.
  • Fluff the couscous with a fork, ensuring it is light and airy.

Asian-Inspired Broccoli:

Elevate the nutritional content and visual appeal of the dish with vibrant and crisp Asian-inspired broccoli.

Ingredients for Asian-Inspired Broccoli:

  • 2 cups broccoli florets
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon agave nectar or maple syrup
  • 1 clove garlic, minced
  • Sesame seeds for garnish


  • Steam or blanch the broccoli florets until they are vibrant green and slightly tender.
  • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, agave nectar or maple syrup, and minced garlic to create the dressing.
  • Toss the steamed broccoli in the dressing until well-coated.


Plate your masterpiece by placing a generous portion of fluffy thyme-infused couscous on each plate. Top it with a serving of the succulent orange-glazed tempeh cubes and surround it with the vibrant Asian-inspired broccoli. Garnish with sesame seeds for an extra crunch and a touch of elegance.


Enjoy the symphony of flavors and textures in this Orange-Glazed Tempeh Delight with Couscous and Asian-Inspired Broccoli. This plant-based dish not only satisfies your taste buds but also provides a wholesome, nutritious meal that will leave you craving more. Elevate your culinary skills and treat yourself to this delightful and visually stunning creation.



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In 1996, something happened that changed my life forever. And, in turn changed many other lives, too. At the time I was in college working toward my degree in Psychology & Criminology. The summer before my senior year of college I was hit head on by a drunk driver.

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