Ingredients
- 8 oz tempeh
- 2 garlic cloves, minced
- 1/2 small red onion, minced
- 3 tbsp extra-virgin olive oil
- 1 cup pitted and chopped apricots
- 1/2 small fennel bulb, cored and chopped
- 1/4 capers
- 1 tbsp mirin
- 2 tbsp lemon juice
- 2 tbsp apricot juice
- 1/4 cup chopped fresh basil
- sea salt and freshly ground black pepper
Directions
Cut tempeh into large pieces and steam for 5 minutes. Remove from heat and set aside to cool slightly.
In large skillet over medium heat, sauté garlic and onion in 1 tablespoon olive oil. Add apricots, fennel and capers and stir. Add mirin and sauté 2 minutes longer or until apricots are lightly seared.
In small bowl, combine lemon juice, apricot juice, remaining 2 tablespoons olive oil and basil. Add to tempeh mixture and sauté to combine flavors and heat through. Remove from heat, season to taste with salt and pepper, fold in remaining basil and serve warm or chilled.
Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
