Ingredients for 2 servings
½ tsp. ground coriander
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tbsp. freshly grated ginger
1 tsp. maple syrup
2 cups broccoli florets
2 small garlic cloves, crushed
2 tbsp. virgin coconut oil
2 tsp. naturally brewed organic soy sauce or tamari (for gluten-free)
8 oz. tempeh
bunch green onions, whites and greens separated
In a small bowl, combine the orange juice, ginger, soy sauce, maple syrup, coriander, and garlic. Set aside.
Cut the tempeh into bite-sized pieces. Using a wok (if you have one), heat 1 tablespoon of coconut oil to medium-high heat, stir fry green onion whites for about 1 minute, add broccoli and stir fry until just tender, about 3 minutes. Scoop into separate bowl and set aside.
Heat remaining tablespoon of coconut oil in wok, add the tempeh, and stir fry until both sides are golden, about 5 -8 minutes.
Add the orange juice mixture and simmer for about 10 minutes, or until the sauce has reduced and thickened to a glaze. Add broccoli back in stirring gently and allowing just to heat through and serve with remaining glaze drizzled over the top and chopped green onion tops.