This dish completely satisfies my hankering for the Cantonese blend of the sweet and sour taste. It reminds me of my Dad's sweet and sour pork!
1 cup freshly squeezed orange juice (no pulp)
1 tbs freshly grated ginger
2 tsp tamari
1 1/2 tbs mirin
2 tsp maple syrup
1/2 tsp ground coriander
2 small garlic cloves, crushed
10-12 ounces of tempeh
2 tbs olive oil
a handful of cilantro
Combine orange juice, grated ginger, tamari, mirin, maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh into bite-sized squares. Oil a large frying pan over medium heat. When the pan is hot, add the tempeh and let it brown on both sides. I really love my cast iron pan for this. It browns the tempeh nicely and gives it a "deep frying" firmness without calling for much oil.
When the tempeh is golden brown on both sides, pour half the orange juice mixture into the pan and let it simmer until the sauce has reduced to a thick glaze. Turn the tempeh again, pour in the rest of the mixture, let the sauce reduce and caramelize.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime. Garnish with cilantro.