Friday, September 7, 2012

Fried Tempeh with Apricot Mustard

I caught this new cooking show on PBS and had to make this recipe.  I added diced dried apricots to the sauce to give it some texture and a bit of hot mustard for a little kick.  This can be served with a side salad and rice or as little appetizers.  Enjoy!

Fried Tempeh with Apricot Mustard
Adapted from  (PBS)

            Olive oil for frying
8 oz.     block of tempeh, cut into triangles then sliced in half to make thinner

Apricot Mustard
4  T      stoneground mustard
4  T      unsweetened apricot preserves
            grated zest of 1/2 lemon
1  t       fresh lemon juice
            sea or kosher salt
2  t       brown rice syrup
            parsley, finely minced
1  t       Roland Kobe Style Mustard (optional)
3-5       dried apricots, small dice  (optional)

Place enough oil in a skillet to generously cover the bottom. Turn the heat to medium and when oil is hot, begin pan-frying the tempeh until browned turning once, cooking 1-2 minutes per side. I fried a little longer for crisper pieces.  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 or you can just pour over top like we did. 

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