I saw this recipe on 101 cookbooks  and decided to try it because it sounded like something I enjoyed in a vegetarian restaurant in Vienna, Virginia. I am interested in the “whole foods” concept, but because some of the ingredients are hard to find I haven’t pursued it. This recipe seemed like a good place to start experimenting. I added the chili sauce because I thought it needed just a little kick, and I also added the cornstarch because I wanted to get the thick glaze without cooking the sauce down to nothing. Austin liked it and said it is worth trying again, so here it is:
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
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
1 teaspoon chili sauce
2 teaspoons cornstarch
roughly 10 ounces of tempeh
2 tablespoons olive oil
a handful of cilantro leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, garlic, and chili sauce. Mix together and set aside. Reserve a little of the mixture in another bowl, add cornstarch and mix well.
Cut the tempeh into thin-ish, 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 and cook the other side for another 5 minutes, or until golden. Set aside. Pour the orange juice mixture into the pan and add cornstarch mixture. Simmer for a minute or so until the sauce has started to thicken, and then return tempeh to pan to simmer for another several minutes. 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 and a squeeze of lime, with the coriander scattered on top. This goes well with brown rice or cooked wheat berries.