orange glazed tempeh with onions and yellow peppers

Tempeh can be really bland. It's just fermented soybeans, after all. But it can be so amazingly good if you marinate it in orange juice, agave nectar, ginger and garlic. Chop up some chives, red onion and yellow peppers and throw it in a tortilla, and you got yourself an awesome burrito! 

1 cup orange juice

1 tablespoon minced ginger

2 teaspoons agave nectar

1/2 teaspoon coriander

2 cloves of garlic, minced

one 12 oz package of tempeh

2 tablespoons olive oil

1/2 lime

1/4 cup chopped cilantro

Mix orange juice, ginger, agave, coriander and garlic in a small bow. Set aside. 

Cut tempeh into small bite-sized pieces. 

Heat olive oil in a medium sized pan and add tempeh when hot. Cook for five minutes on each side or until brown. Pour orange juice mixture in pan and simmer for about 10 minutes or until sauce is thick. 

Serve tempeh drizzled with remaining sauce. Squeeze lime and add chopped cilantro.