325 gr Chickpea Tempeh
1/2 cup of extra virgin olive oil
2 TBS mustard
1/2 ts paprika powder
2 ts White Sweet Miso ONE Project
2-3 ts Brown rice vinegar ONE Project
2 ts Rice Mirin ONE Project
Unrefined sea salt
1/2 cup of water
Cut Tempeh in long strips/strips.
Heat the oil on a pan and sautee Tempeh sticks until they brown.
Add in the paprika powder and stir to mix in well.
Dilute Miso paste with the Mirin and vinegar and pour the mixture in the pan.
Again stir to cover evenly the sticks with the seasonings.
Taste and adjust salt and then let simmer until it gets a creamy consistency (3-4 minutes).
Use as a garnish on wholegrain dishes, in sandwiches, salads etc.