The sweet isn’t as sweet without the bitter...at least that’s what they say about life. I don’t know about that, but sweet and bitter come together in this dish to make perfect harmony. The strong tempeh and hot mustard are softened and enhanced by the sweet tenderness of the apricot flavor, creating a stable, enduring energy.
Makes 3-4 servings
Camelina or Avocado oil
8 ounce block of tempeh, cut into 1-inch triangles
4 tablespoons stoneground mustard
4 tablespoons unsweetened apricot preserves
grated zest of 1/2 lemon
1 teaspoon fresh lemon juice
2 teaspoons brown rice syrup
1-2 sprigs fresh flatleaf parsley, finely minced
Place enough oil in a skillet to generously cover the bottom. Turn the heat to medium and when the oil is hot (you’ll see patterns forming in the oil, known as ‘dancing’) begin pan-frying the tempeh until browned, turning once, cooking 1-2 minutes per side. Drain on paper and set aside.
For the sauce, simply place all ingredients in a small sauce pan, seasoning with 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. Transfer to a serving platter and serve garnished with minced parsley.