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.