This sweet, slightly spicy entree is great served with rice or quinoa.
1 cup freshly squeezed orange juice
2 tablespoons tamari
2 tablespoons balsamic vinegar
3 cloves garlic minced
½ teaspoon ground coriander
3 tablespoons olive oil
12 ounces tempeh cut into 1 inch pieces
1 tablespoon freshly grated ginger
¼ cup cilantro chopped
Remove zest from orange and set aside.
Combine the orange juice, tamari balsamic vinegar, garlic and coriander.
Heat the oil in a large skillet you may have to divide the oil between two skillets to easily fit all the tempeh in one layer on the bottom(s) of the pan.
Add the tempeh and sauté on one side for about 5 minutes or until golden brown then turn and sauté on the other side until browned.
Pour the orange juice mixture over the tempeh and simmer until the liquid is reduced by about half. Add the zest and squeeze the grated ginger to release the juice into the pan. Stir both into the braising tempeh.
Allow the sauce to reduce a little longer. Remove the tempeh and serve with the remaining sauce poured over the top.
Garnish with the cilantro.