Orange Pan-glazed Tempeh

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
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.

Serves 4.