Zest one of the oranges and then remove the peel. Remove any pith and seeds. Then roughly chop the orange flesh. Slice the second orange, unpeeled, into rounds or wedges and set aside. Peel and mince the garlic. Was the asparagus, break off the tough ends, then cut into pieces about 2 inches long.

In a small bowl whisk together the marmalade, soy sauce, vinegar, ginger, coriander, water, and garlic. Stir in the chopped orange.

Cut the tempeh into bite-sized pieces, about one-inch cubes. Put the tempeh pieces into a container or bag along with the cornstarch. Shake to coat the tempeh.

Heat the oil in a large pan over medium-high heat. When the oil is hot, add the tempeh and fry for 8 minutes, or until golden, flipping the pieces around in the oil to brown on all sides. Add more oil to the pan if the tempeh starts to stick. When done cooking, drain off any excess oil but keep the tempeh in the pan.

Pour the orange marmalade mixture into the pan along with the asparagus. Simmer for 10 minutes, or until the sauce has reduced to a glaze and the asparagus is tender. Occasionally stir everything around, ensuring that the tempeh and asparagus are coated in the sauce.

Serve over the rice with a sprinkling of sesame seeds, some of the orange slices, and additional soy sauce.