Cut tempeh into 8 strips and steam for about 10 minutes to remove the bitter taste. 

Sauté the tempeh in the olive oil until golden, about 5 minutes.

In a mixing bowl, combine the orange juice, ginger, soy sauce, rice vinegar, maple syrup, and coriander. 

Pour the sauce over the tempeh and add the garlic. 

Simmer until the sauce thickens into a glaze, about 10 minutes. 

Serve with greens and a sweet mango and peach salsa and sauteed kale.