Recipe

Ingredients (Makes 3 to 4 servings)

4 tablespoons extra virgin olive oil
2 tablespoons Kikkoman Soy Sauce
2 tablespoons brown rice syrup
8 ounces tempeh, cut into 1-inch triangles
Extra virgin olive oil
2 to 3 cloves fresh garlic, finely minced
1 red onion, thin half moon slices
Sea salt
4 tablespoons sesame tahini
2/3 cup Pearl Tropical Delight Soymilk
2 tablespoons brown rice syrup
Juice of 1/2 fresh lemon
3 to 4 sprigs fresh parsley, finely minced
Hot cooked brown rice or noodles

Instructions

1. Pan braise the tempeh by heating 4 Tbsp. oil, soy sauce and rice syrup together in a skillet over medium heat. When the mixture begins to sizzle, lay tempeh triangles in the skillet and braise until lightly browned. Turn tempeh and brown other side. Set aside.
2. Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of sea salt and sauté for 2 to 3 minutes, until the onions are quite limp.
3. Add sesame tahini and 1/2 cup soymilk, stirring constantly to create a creamy texture. Stir in rice syrup and salt to taste, stirring constantly, slowly adding more soymilk as needed to create a thick, smooth sauce.
4. Remove from heat, stir in tempeh, lemon juice and parsley. Serve hot over brown rice or with noodles.

   Recipe courtesy of Christina Pirello, star of a PBS television show.