Super Sweet & Sour Tempeh

Ingredients

425 ml water
6 gr salt
1 gr coriander
1 garlic clove
1 package tempeh
32 gr cornstarch
16 ml oil
1 onion
38 ml honey
20 ml soy sauce
16 ml vinegar
16 gr tahini
2 gr ginger
1 slice green onion
16 gr cornstarch

Instructions

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