I made this orange pan-seared tempeh from the recipe on 101 Cookbooks. While the flavor was fine, the tempeh didn’t really glaze – it more like boiled in the sauce and softened. Maybe a bit more sugar, or less orange sauce, and I would have gotten the results I was looking for. I served the tempeh over black rice with a side of garlic kale and carrots glazed with a soy-miso sauce for a house dinner, and the roommates and I enjoyed it with a bottle of wine.