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    http://christinacooks.com/  (PBS)

Tempeh

            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.