8 ounces of organic tempeh
1 cup freshly squeezed, organic orange juice
2 teaspoons organic tamari or shoyu
1 1⁄2 teaspoons mirin
2 teaspoons agave nectar
1⁄2 teaspoon ground coriander
1 tablespoon organic ginger, freshly grated on microplane zester
1 tablespoon of kuzu, dissolved in 1⁄4 cup of cool water
2 tablespoons organic, extra virgin olive oil
Fresh cilantro leaves (for garnish)
1. Use a small saucepan to steam tempeh for 10 minutes.
2. In a small bowl, mix together orange juice, tamari, mirin, agave nectar, and ground coriander. Squeeze freshly grated ginger into mixture. Set aside.
3. When tempeh is cooled, cut into 4 squares. Then cut each square on the diagonal. Heat olive oil in large frying pan over high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden. Turn triangles over and cook the other side until golden.
4. Pour juice mixture (or glaze) into pan. Heat to a simmer, then turn heat to low. Add kuzu and mix well until glaze goes from cloudy to clear.
5. Serve with any extra sauce drizzled on top. Squeeze fresh limejuice over triangles and garnish with cilantro.