1 C freshly squeezed orange juice (3-4 large juicy oranges)
1 T freshly grated ginger
2 tsp tamari (or soy sauce)
1 1/2 T mirin
2 tsp maple syrup
1/2 tsp ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra firm tofu)
2 T olive oil
handful of cilantro leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin, bite size pieces, and if working with tofu, pat dry with a paper towel. *I like to bring some water to a boil, add tempeh and boil for about 15 minutes, before using in recipes. This will help whatever you are cooking it with, to take on the flavor better and also to lift some of the bitter flavor out of it.*
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 thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.
I served this over cooked greens (kale, spinach and shredded cabbage), with baked squash, baked veggies, and corn on the cob, as a side. Loved it!