Super sweet and sour tempeh
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ----------TEMPEH------------ | ||
| ½ | cup | Water |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Coriander, ground |
| 1 | each | Garlic clove, minced |
| 1 | pack | Tempeh, cubed |
| ¼ | cup | Cornstarch |
| Oil for deep frying ---Sweet & Sour Sauce----- | ||
| 1 | tablespoon | Oil |
| 1 | each | Onion, chopped |
| 1¼ | cup | Water |
| 2½ | tablespoon | Honey |
| 4 | teaspoons | Soy sauce |
| 1 | tablespoon | White vinegar |
| 1 | tablespoon | Tahini |
| ½ | teaspoon | Grated ginger |
| 1 | each | Green onion, sliced |
| 2 | tablespoons | Cornstarch |
Directions
Mix water*, salt (reduce if you want), coriander & garlic in a bowl.
Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil till golden brown. Drain on paper towels & set aside.
SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water, honey, soy sauce, vinegar, tahini, ginger & green onion.
Bring to a boil. Dissolve cornstarch in 2 tb water & stir into sauce.
Stir till thickened. Place tempeh chunks into the sauce & cook briefly over low heat till heated through. Serve over rice or pasta.
Great hot or cold.
* I usually save the mixture that I've used to dip the tempeh chunks & add enough water to make up to ½ cup.
Adapted from Frances Moore Lappe, "Diet for a Small Planet".