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 or brown rice vinegar)
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
2 squares tempeh (Alive and Healing Tempeh)
1/2 bunch of kale, sliced into very thin strips
1 Yam cut with cone #3
2 tablespoons olive oil
1/2 lime
Directions:
1. Put the orange juice in a small bowl. Add the grated ginger, tamari, mirin, and maple syrup, ground coriander, and
garlic. Mix together and set aside.
2. Cut the tempeh into thin-ish, bite-sized pieces.
3. Pre heat skillet and sauté tempeh on both sides 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. Add
yams,sliced kale and cook until just tender & kale wilted.
4. Serve with rice.
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