Title: Super Sweet and Sour Tempeh
Categories: Vegetarian
Yield: 4 Servings

1/2	c	Water
2	ts	Salt
1/2	ts	Coriander, ground
1		Garlic clove, minced
1	pk	Tempeh, cubed
1/4	c	Cornstarch
		Oil for deep frying ----Sweet & Sour Sauce-----
1	tb	Oil
1		Onion, chopped
1 1/4	c	Water
2 1/2	tb	Honey
4	ts	Soy sauce
1	tb	White vinegar
1	tb	Tahini
1/2	ts	Grated ginger
1		Green onion, sliced
2	tb	Cornstarch

Mix water*, salt (reduce if you want), coriander & garlic in a bowl. Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil till golden brown. Drain on paper towels & set aside.

SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water, honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a boil. Dissolve cornstarch in 2 tb water & stir into sauce. Stir till thickened. Place tempeh chunks into the sauce & cook briefly over low heat till heated through. Serve over rice or pasta. Great hot or cold.

* I usually save the mixture that I've used to dip the tempeh chunks & add enough water to make up to 1/2 cup.

Adapted from Frances Moore Lappe, "Diet for a Small Planet".

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