From Christinacooks.com
Ingredients:
Toasted sesame oil, to coat pan
8 ounce block of tempeh, cut into thin squares
Apricot Mustard:
4 tablespoons stoneground mustard
4 tablespoons unsweetened apricot preserves
1 teaspoon fresh lemon juice
sea salt
2 teaspoons brown rice syrup
Fresh greens (I like arugala, spinach, or mustard greens)
Directions
Mix together ingredients for Apricot Mustard
Place enough sesame oil in a skillet to generously cover the bottom. Turn the heat to medium and when the oil is hot (you'll see patterns forming in the oil, known as 'dancing'). Begin pan-frying the tempeh until browned, turning once, cooking 1-2 minutes per side. Drain on paper and set aside.
For the sauce, simply place apricot mustard mixture in a small sauce pan, using salt to your taste. Warm over low heat until the preserves and rice syrup thin, creating a thick sauce, about 1 minute. Do not cook until the mixture foams. As soon as the apricot mustard thins, stir in tempeh to coat. Serve over fresh greens. Makes 3-4 servings.
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