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Or tofu if you prefer
Ingredients
  • 250 ml freshly squeezed orange juice
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons tamari (I prefer Spiral brand in Australia)
  • 1 ½ tablespoons mirin (I prefer Spiral brand in Australia)
  • 2 teaspoons maple syrup
  • ½ teaspoon ground coriander
  • 2 small cloves garlic, crushed
  • 300gm tempeh
  • 2 to 3 tablespoons virgin coconut oil
  • ½ lime
  • handful of coriander leaves
  • Bok Choy, well rinsed of any sand, and cut into sections, or leaves separated
  • Brown rice to serve
  • You will get the best results here with a pan that holds the tempeh snugly… this will allow the sauce to cover it, and thus braise the tempeh before it reduces and becomes a glaze. I have used my ever faithful 20cm All Clad frypan here, but if I had an uncooked tempeh and thus cut it in half horizontally, I would have needed my 23 to 24cm…
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