1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 Tbs ginger root, grated
1 clove of garlic, crushed
2 Tbs Tamari (or Soya Sauce)
1 Tbs maple syrup
1 tsp coriander, ground
1 tsp cumin, ground
1 tsp turmeric|
2 Tbs olive oil
1/2 lime
- Put the orange juice and tamari in a small bowl.
- Mix in the grated ginger, maple syrup, ground coriander, cumin, turmeric, and garlic. Mix together and set aside.
- Cut the tempeh into, bite-sized pieces.
- 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 tempeh over 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 tempeh from time to time.
- Serve tempeh drizzled with any remaining sauce and a squeeze of lime, over brown rice, salad or in a wrap or sandwich.