Prep: 1. Squeeze orange juice. 2. Grate ginger. Crush garlic cloves. Make: 1. In a small bowl, mix orange juice, ginger, tamari, mirin, maple syrup, ground coriander, and garlic. 2. Cut the tempeh (or tofu) into thin bite-sized pieces, and if working with tofu, pat dry with a paper towel. 3. Put the olive oil in a large frying pan over medium-high heat. 4. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. 5. Turn and cook the other side for another 5 minutes, or until golden. 6. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. 7. Turn the tempeh once more during this time and spoon the sauce over the it from time to time. 8. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with cilantro scattered on top.