Two years later! Orange Glazed Tempeh

Loyal readers...I'm not going to make a big deal out of this, but I am back. With a new recipe.

I ate this first at the house of Sally B, Clare and Ezra. The recipe is from 101 Cookbooks. I have made this at least three times since discovering it. Please let me assure you that even meat eaters love this vegan joint.

You need:

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin (I did not use this because I have never owned it)
2 teaspoons maple syrup (agave syrup also works really well)
1/2 teaspoon ground coriander
2 small garlic cloves, crushed (I only had powdered garlic and used 1/4 tsp per clove)
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) 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-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

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 lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.

CLH also thinks you should serve this over quinoa. It's not hard, just buy a box of quinoa and follow the directions. Harder to screw up than even rice, and more delicious and nutritious.

This is seriously delicious. I'm a little addicted!