December 12, 2008
On a recent post I made a dijon mustard sauce from Simply Ming, and used it to make a chickpea salad. I saved the leftover sauce to use in a tempeh dish and here it is. I don't have an actual recipe, just a photo illustrated description of what turned out to be a wonderful dish.
First I cut the tempeh in half widthwise and then split each piece to make four thin tempeh cutlets. I coated them with sauce and marinated them in a glass dish for about 10 minutes while I sliced mushrooms and cleaned bok choy. Olive oil was added to a heated wok and the tempeh and mushrooms were placed in the wok.