Orange Pan-Glazed Tempeh

By Vegiegail

Ingredients

• 1 1/2 cups freshly squeezed orange juice (3-4 large juicy oranges)
• 1 1/2 tablespoons freshly grated ginger
• 3 teaspoons wheat-free tamari
• 2 1/4 tablespoons mirin
• 3 teaspoons maple syrup
• 3/4 teaspoon ground coriander
• 1 small garlic clove, crushed
• 12 ounces of soy tempeh
• 2 Tbs olive oil or coconut oil (optional)
• 1/2 lime
• a handful of cilantro (optional)
• shredded coconut (optional)

Preparation

Step 1

Place the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, and discard the pulp. Add the tamari, mirin, maple syrup, ground coriander, and garlic. Mix together, and set aside.

Cut the tempeh into thin bite-sized pieces.

For a low fat dish: Omit the oil and lightly coat a non-stick pan with cooking spray, add the tempeh, and fry over medium-low heat for 5 minutes, or until golden underneath. (I was able to do this step without coating the pan.) 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 lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over it from time to time.

Serve the tempeh drizzled with any remaining sauce, a squeeze of lime, and a handful of cilantro with wheat berries, rice, or your grain of choice.