Orange Maple Tempeh

1 cup freshly squeezed orange juice (3-4 large juicy oranges)

1 Tbs ginger root, grated

1 clove of garlic, crushed

2 Tbs Tamari (or Soya Sauce)

1 Tbs maple syrup

1 tsp coriander, ground

1 tsp cumin, ground

1 tsp turmeric|

2 Tbs olive oil

1/2 lime

• Put the orange juice and tamari in a small bowl.
• Mix in the grated ginger, maple syrup, ground coriander, cumin, turmeric, and garlic. Mix together and set aside.
• Cut the tempeh into, 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 tempeh over 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 tempeh from time to time.
• Serve tempeh drizzled with any remaining sauce and a squeeze of lime, over brown rice, salad or in a wrap or sandwich.