light sesame oil
8 ounce block of tempeh, cut into 1-inch triangles
4 tablespoons stoneground mustard
4 tablespoons unsweetened apricot preserves
grated zest of 1/2 lemon
1 teaspoon fresh lemon juice
2 teaspoons brown rice syrup
1-2 sprigs fresh parsley, finely minced
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 all ingredients 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. Transfer to a serving platter and serve garnished with minced parsley.
–This dish is very satisfying, the tempeh has a good crunch and the sauce is tangy. There was not a crumb left!
This recipe is printed with permission from Christina Pirello