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Fried Tempeh with Apricot Mustard

Tempeh is an Indonesian soy food that is high in protein and low in fat, as well as being fermented, so it's easier to digest than a lot of soy products. This main course is lovely and rich. Lightly pan-fried with a sweet and savory sauce, this dish will win raves. 

makes 3-4 servings

Fried Tempeh:
avocado oil or olive oil, for frying
1 (8-ounce) block tempeh, cut into 1-inch triangles
Apricot Mustard:
4 tablespoons stonegound mustard
4 tablespoons unsweetened apricot preserves
2 teaspoons brown rice syrup
grated zest of 1/2 lemon
1 teaspoon freshly squeezed lemon juice
1-2 sprigs fresh flatleaf parsley, minced, for garnish
To fry the tempeh: Heat oil to generously cover the bottom of a skillet over medium heat. Add tempeh and pan-fry until browned, turning once to ensure even browning, about 2 minutes per side. Drain on paper and set aside.

To make the sauce: Place all ingredients in a small saucepan, adding salt to taste. Warm over low heat until the preserves and rice syrup thin, creating a thick sauce, about 1 minute. Do not let the mixture foam. As soon as the sauce thins, stir in tempeh to coat. Transfer to a serving platter and serve garnished with parsley.


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