[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Tempeh with Miso Mustard Sauce

Serves 4

1 (8 oz.) piece tempeh
2 tsp. soy oil
1/2 cup diced onions
1 tsp. minced garlic
2 tbsp. Dijon mustard
1 tbsp. mellow white miso
1/2 cup water
1 tsp. arrowroot powder or cornstarch
1 tbsp. water

Quarter tempeh cake, then quarter each piece again to make 16 pieces. Heat oil in a skillet and sauté tempeh for 3 to 5 minutes on medium high heat. Transfer tempeh to a bowl and set aside. Using the same frying pan, sauté the onions and garlic for 3 to 5 minutes, adding more oil if necessary. Combine the mustard, miso, and water, then mix well until dissolved. To the sautéed onion/garlic mixture, add tempeh and mustard/miso mixture and bring to a simmer. Dissolve the arrowroot in the second measure of water and add to the sauce, stirring constantly until thickened. Serve hot either as an appetizer or over brown rice as an entree.

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]