Mustard Braised Tempeh

I went apple picking last weekend. I did indeed pick apples. I did indeed go on a hayride. I did indeed pose with live goats and stick my head through one of those photo backgrounds so it appeared that I had the body of a wooly ewe. But because of a camera, ahem, malfunction, all I have to show for it pictorially is this watercolor:

As disappointed as I am to no longer have the photographed memories that could last a lifetime, I did have 25 pounds of apples to eat and therefore decided on this lovely autumnal menu of Mustard Braised Tempeh topping a Warm Wheat Berry and Apple Salad

Serves: 6
Time: 30 minutes

Mustard Braised Tempeh

(2) 8oz tempeh blocks
olive oil
2 tbsp orange or apple juice
2 tbsp Braggs, tamari, or soy sauce
2 tbsp grainy mustard
1 tbsp honey

Cut the tempeh in half width-wise to make it thinner, then crosswise into strips 1-3 inches thick.

Heat olive oil in a medium skillet. Brown tempeh in a single layer, about 5 minutes on each side and drain on a plate with a papertowel to soak up any extra oil. I had to do two batches.

While the tempeh is cooking, whisk the juice, Braggs, mustard and honey together in a small bowl. After all the tempeh is browned return all the strips to the skillet. Add the sauce and carefully turn all the tempeh until the sauce is evaporated and the mustard grains are sticking to the tempeh.

This entry was posted on Tuesday, October 17th, 2006 at 10:01 pm and is filed under Stovetop & Skillet, Autumn. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.