1 package (8 oz) Lightlife® Organic Three Grain Tempeh, cut into 3/4-inch cubes
2 cups fresh orange juice
1/4 cup pure maple syrup
4 tsp. reduced-sodium soy sauce
1 Tbsp. vegetable oil
1 tsp. ground coriander
1 tsp. ground ginger
2 medium carrots, peeled and cut into 1-inch pieces
4 cups cooked mixed wild and brown rice
2 Tbsp. chopped fresh cilantro
In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander and ginger. Simmer carrots in lightly salted water about 10 minutes or until tender; drain. In another pot; boil tempeh in unsalted water 10 minutes; drain and pat dry.
In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro.