Henry’s Grilled Orange Ginger Tempeh

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Tempeh is versatile and delicious

Henry’s Grilled Orange Ginger Tempeh

A perfect recipe for the grill, cook it golden brown and impress everyone with this hearty and wonderfully flavourful dish!
Prep Time 10 mins
Cook Time 6 mins
Marinating Time 30 mins
Total Time 46 mins
Course Main Course, Salad, Side Dish
Cuisine Vegan
Servings 4 people


  • 1 package Henry's Soy Original Tempeh (250g)
  • toasted sesame seeds for garnish Optional


  • 2 tbsp maple syrup
  • 4 tbsp tamari
  • 1" piece ginger very finely minced
  • 2 tbsp red wine vinegar
  • 1/4 cup orange juice, with pulp (Can also use juice of 1/2 fresh orange or 2 tbsp frozen orange juice concentrate)
  • 2 tbsp sesame oil
  • red chili flakes, to taste Optional


  • Cut the tempeh into slices, between 0.25 – 0.5 inch thick.
  • Steam or poach the tempeh for 2-3 minutes. (to poach, simmer the tempeh in just enough water to cover.)
  • Remove the tempeh from the hot water and set aside.
  • In a mixing bowl, whisk together all the marinade ingredients until they are well mixed
  • Add the tempeh slices to the marinade, stir gently to coat.
  • Allow the tempeh to marinate for at least 30 minutes. You can also keep the marinating tempeh in the fridge for up to 2 days. The longer you marinate the tempeh, the more flavour it will absorb.
  • Cook the tempeh on a hot grill, basting a couple times. Turn once to grill on both sides. Be sure to reserve a few tablespoons of the marinade!
    Tempeh being grilled
  • When the tempeh is golden brown on each side, remove from heat.
  • Drizzle the last of the marinade over the tempeh and sprinkle sesame seeds on top (if using). Serve immediately.
Keyword ginger, grilled, marinade, orange, summer, Vegan

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