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In a small bowl, whisk together the soy sauce, maple syrup, and orange juice; Set aside.
Cut the tempeh into 1-inch wide strips. Place the strips in a shallow pan and pour the marinade over tempeh. Let marinate for 20 to 30 minutes. Drain the tempeh from the marinade, saving the liquid.
In a large non-stick saute pan over medium-high heat, heat the oil. Cook the tempeh strips until browned, about 1 to 2 minutes per side. Transfer the strips to a plate and remove the pan from the heat. Wipe the oil from the pan and heat on low. Add the reserved marinade and cook until it begins to thicken, about 5 minutes. Brush the glaze over the tempeh strips.
Serve the tempeh with sugar snap peas and rice.