Blog

1 package tempeh (8 oz), cut into strips or triangles

1 tbs olive or sesame oil

2 tsp umeboshi paste

2 medium carrots, cut into strips

3 tbs brown rice or maple syrup

2 tbs brown rice or apple cider vinegar

2 tbs soy sauce

2- tbs kuzu, dissolved in small amount of cool water

1 tbs roasted sesame seed

Gently fry tempeh with oil until browned on both sides. Cover with water and whisk in ume paste rice syrup, soy sauce and vinegar. Add carrot strip and heat on a low flame and simmer for 10 minutes (add a bit of water if necessary). Add dissolved kuzu and simmer for an additional minute or two. Remove from fire, top with sesame seeds and serve over brown rice.