Servings: Makes 6 servings
In a large pot, combine the tamari, ginger, kombu, sea salt, sliced garlic and 6 cups water. Bring to a simmer.
Cut each piece of tempeh diagonally into 12 thin slices, add to the pot and simmer for at least 1 hour. Remove and cool on a dry surface.
Combine the flour, salt and pepper, and dredge the tempeh, coating completely.
Heat the canola oil in a large pan. Brown the tempeh on both sides, remove from the pan and set aside. In the same pan, lower the heat and sauté the shallots in the olive oil for 3 minutes.
Add the wine, thyme and bay leaves. Cook until reduced by half. Add the broth and the peppercorns and cook for 20 minutes.
Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken, and then add the Earth Balance. Season with salt and pepper and serve.
Published on June 03, 2008