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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Main dish, Vegetarian 4 Servings

INGREDIENTS

———-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

INSTRUCTIONS

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".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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