8 ouces tempeh
3 tablespoons unsalted butter
2 tablespoons shoyu
Scant 1 tablespoon brown sugar
1 tablespoon water
1 small napa cabbage, cored and sliced into 1/4-inch ribbons
5 green onions, thinly sliced
1 tablespoon sesame seeds
Slice the tempeh into 12 thin triangles and steam it, covered, over simmering water, for 10 minutes.
Once the tempeh is steamed, combine the butter, shoyu, sugar and water in a large skillet over medium-high heat. When hot, stir in the cabbage, toss well, and saute for about 40 seconds, just long enough for the cabbage to start collapse. Add the tempeh and toss gently until coated, another 30 seconds or so; remove from the heat. Immediately transfer to a serving platter or bowl, sprinkle with green onions and sesame seeds, toss once or twice, and enjoy.
From: Swanson, Heidi. Near & Far: Recipes Inspired by Home and Travel. Ten Speed Press, Berkeley. pg. 183