- Pan braise the tempeh by heating 4 Tbsp. oil, soy sauce and rice syrup together in a skillet over medium heat. When the mixture begins to sizzle, lay tempeh triangles in the skillet and braise until lightly browned. Turn tempeh and brown other side. Set aside.
- Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of sea salt and sauté for 2 to 3 minutes, until the onions are quite limp.
- Add sesame tahini and 1/2 cup soymilk, stirring constantly to create a creamy texture. Stir in rice syrup and salt to taste, stirring constantly, slowly adding more soymilk as needed to create a thick, smooth sauce.
- Remove from heat, stir in tempeh, lemon juice and parsley. Serve hot over brown rice or with noodles.
Recipe courtesy of Christina Pirello, star of a PBS television show.