Tempeh Stew

Ingredients (use vegan versions):

1 cup tempeh, small cut and fried
1 teaspoon sesame oil toasted
1/2 cup onion, diced or sliced
1/2 cup sauerkraut
dashi(kombu bouillon) or water
mirin (sweet Japanese cook rice wine) or malt or sugar
shoyu

Directions:

Cut tempeh in triangles or squares, and fry till golden.

Heat sesame oil in a skillet, saute onion, add sauerkraut.

Add dashi and the tempeh, let it cook for 20 min,

Add sweetener and shoyu, and cook for some more minutes.

This goes well with brown rice or buckwheat.

Serves: 4