Sauted Tempeh with MustardTotal servings: 4
1 cup of vegetable stock
3 Tbs tamari or shoyu
200 g tempeh
4 Tbs flour
2 Tbs vegetable oil
100 g oyster mushrooms
1 tsp lemon juice
1 Tbs chives, chopped
1 tsp prepared mustard
1 tsp cornstarch
salt and pepper to taste
Combine 2 cups of water with the tamari. Bring to boil, add the tempeh and simmer 10 minutes.
Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and cover with the flour.
In a skillet heat the oil over medium heat. Add the mushrooms and tempeh and saute about 10 minutes until tempeh is golden.
In a saucepan add 1 cup of vegetable stock, the lemon juice, chives, mustard and cornstarch. Bring to boil and simmer for 2 minutes. Add salt and pepper.
Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce.
Serve with rice.