SoyBoy Tempeh with Zesty Orange Sauce

This dish brings together crispy pan-fried SoyBoy tempeh, tender asparagus, and a tangy orange sauce with a balance of sweet, savory, and spicy flavors.

Fresh citrus adds brightness, while red chili flakes give a touch of heat. Served over fluffy white rice and topped with green onions, black sesame seeds, and orange slices, this meal is satisfying and full of contrast in taste and texture.

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Ingredients:

• 1 package SoyBoy Bulk Tempeh, sliced into triangles

• 1 small orange, sliced for garnish

• 1 cup orange juice

• ½ cup white sugar

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• Red chili flakes, to taste

• 1 tablespoon cornstarch

• 1 bunch asparagus, trimmed and cut into pieces

• White rice, cooked

• Black sesame seeds, for garnish

• Green onions, diced, for garnish

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Instructions:

1. Slice the tempeh into triangles, dice the green onions, and cut the asparagus into bite-sized pieces.

2. Make the orange sauce by combining orange juice, sugar, vinegar, soy sauce, and red chili flakes in a saucepan. Bring to a simmer. Create a cornstarch slurry and stir it into the sauce, simmering until thickened.

3. Cook the tempeh by pan-frying it in a little oil until golden brown.

4. Add the asparagus to the pan and cook until bright green.

5. Pour in the orange sauce and stir until everything is well coated and heated through.

6. Serve over rice and garnish with green onions, black sesame seeds, red chili flakes, and orange slices.