16 oz tempeh, thinly sliced
1 onion, finely diced
4 cloves garlic, minced
1/4 cup + 2 cups vegetable broth
2 T cornstarch
4 T water
6 T lemon juice
4 T drained capers
4 T fresh parsley, chopped
In a steamer basket, steam the tempeh for 15-20 minutes.*
In a large nonstick skillet, arrange steamed tempeh in pan and heat for about 5 minutes on each side, until nicely browned. (If you are using a cast iron or other type of pan, you may need to lightly oil the pan.) Transfer tempeh to a plate.
In the same skillet, add 1/4 cup water or broth and cook onions until soft. Add garlic and season with salt to taste.
Add the broth to the skillet, and let the broth bubble down for a few minutes.
Whisk together the cornstarch and water in a small bowl and slowly add to pan, stirring continuously until the sauce thickens. Add the tempeh back to the skillet and reduce heat to low.
Add lemon juice, capers and parsley.
Serve over rice and steamed/sautéed spinach.
*I have made this recipe steaming and not steaming. It's a personal preference. Without steaming, the texture is a bit different. I have not noticed any bitterness without the steaming.
Modified from Chloe's Kitchen