Apricot Curry Tempeh

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Apricot Curry Tempeh

 

Steam for 15 minutes 8 ozs. tempeh, cut into 1/2 " x 1 "

pieces

 

Coat with oil and bake at 350 degrees for 10 to 15

minutes

Combine in a stainless steel saucepan or heavy

skillet:

 

1/4 cup apricot preserves

1 tbsp. lemon juice

1 1/2 to 2 tsps. curry powder (to taste)

1/4 tsp. salt

 

Bring mixture to a boil. Add baked tempeh and reduce

heat to simmer. Continue cooking until most of the

glaze is absorbed by the tempeh. Stir often to avoid

sticking and scorching

Serve with toothpicks. Good hot or cold. I like it hot over

steamed rice. Serves around 4.