Tempeh Sweet and Sour
Designed by Wieke Nelissen
200 g tempeh
1 ½ tablespoon shoyu
2 tablespoons fresh lemon-juice
2 tablespoons mirin
oil for deep-frying
Cut the tempeh into 20 cubes and deep-fry them until light golden. Mix the mirin, shoyu and lemon-juice in a small pan and boil the deep-fried tempeh in this liquid, on a low fl ame, without cover, until the liquid is gone. Stir sometimes.
Take care: the tempeh burns easily. Serve hot or cold.
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