Ingredients

• 1 medium block of tempeh
• 1 cup freshly squeezed orange juice
• 1 tbsp finely grated ginger
• 3 tsp tamari
• 2 tbsp mirin
• Half tsp ground coriander seeds
• 2 tsp honey or maple syrup
• 2 cloves garlic, crushed
• Half lime
• 2 tbsp ghee
• 3 heaped tbsp fresh coriander

Preparation

1. Put the squeezed orange juice in a bowl
2. Add the ginger. Then sieve and discard the solids
3. Add the tamari, mirin, ground coriander, honey and garlic
4. Mix together well
5. Cut the tempeh into pieces and pat dry
6. Heat up the ghee in a fry pan
7. When hot add the tempeh and cook each side for 3 minutes
8. Then add the mixture to the pan with the tempeh
9. Cook for 10 minutes on low heat
10. The sauce will reduce and thicken up
11. Turn the tempeh over once while in the pan to get the glaze all over
12. Serve the tempeh with a lime to squeeze over and coriander on the top
13. Serve with salad and sprouts

Serves 4