Orange Pan-Glazed Tempeh

I made a wonderful meal recently, using a recipe from one of my favorite cooking blogs, 101 Cookbooks - Orange Pan-glazed Tempeh. It's a quick and simple recipe, and a great way to incorporate tempeh into your diet - it's a great introduction to tempeh for those who haven't eaten it before. It uses freshly squeezed orange juice, ginger, mirin (I substituted brown sugar since I couldn't find a mirin that wasn't based on high fructose corn syrup), maple syrup and ground coriander to make a delicious sauce. We had sliced green pepper as a side, and the dish was garnished with lime and cilantro:

I served it over kamut - a wonderful variety of wheat that cooks up nutty and slightly crunchy - the only downside to kamut is that it takes a very long time to cook - our batch took about an hour and a quarter of simmering to get done - here it is before cooking - it's very pretty stuff:

The way the tempeh is prepared really adds to the appeal - it's sauteed in olive oil until brown on both sides before the sauce is added and reduced - I can see this browned tempeh as the base for lots of recipes using different sauces:

Very pretty, and delicious - and it made a great left-over: