———-TEMPEH———— 1/2 c Water
2 ts Salt
1/2 ts Coriander, ground
1 Garlic clove, minced
1 pk Tempeh, cubed
1/4 c Cornstarch
Oil for deep frying —–Sweet & Sour Sauce—– 1 tb Oil
1 Onion, chopped
1 1/4 c Water
2 1/2 tb Honey
4 ts Soy sauce
1 tb White vinegar
1 tb Tahini
1/2 ts Grated ginger
1 Green onion, sliced
2 tb Cornstarch
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 1/2 cup. Adapted from Frances Moore Lappe, “Diet for a Small Planet”.