Ginger Tempeh

8 oz. organic tempeh
1 inch kombu
Water sufficient to cover the tempeh by 1 inch
1 Tbsp. organic ginger juice
1-2 Tbsp. organic, unpasteurized shoyu
1/4-1/2 cup spring or filtered water
1-2 Tbsp. organic sesame oil

• Place the tempeh and kombu in a pot and add the water. Bring to a boil. Turn the heat to medium-low and simmer for 20 minutes. Drain.
• Cut the tempeh in half horizontally into 2 thin patties and then cut into rectangles or triangles. Place in a shallow dish and squeeze the ginger juice on top. Add the shoyu and just enough water to cover the tempeh. Marinate for as little as 15 minutes to save time. Longer marinating, however, will make a tastier dish.
• Place the oil in a skillet or brush the bottom of a skillet with the oil and heat. Add the tempeh and brown on both sides. Add the marinade. Cover and cook on medium-low, turning the tempeh a few times to evenly cover with the marinade. Remove the lid and cook until all the liquid is absorbed.

Makes 4 to 6 servings

Variations
• To cook without oil, simply cook the tempeh in the marinade without adding the oil to the skillet first.
• Sauté onions and add to the tempeh. Add corn or peas at the end for color.
• Bake the tempeh in the marinade until the marinade is fully absorbed.
• Serve on sourdough bread with Vegenaise, lettuce, sprouts, and your favorite sandwich toppings.
• Serve crumbled over a tossed salad or grain salad.
• Serve over rice or other grain.
• Serve as a side dish with any meal.