Categories: Appetizers, Vegan 
      Yield: 4 servings 
  
      1    Block (8 oz) tempeh 
           -- (soy bean cake)* 
    1/2 c  Hot water 
    1/4 c  Tamari or soy sauce 
      2 tb Lemon or lime juice 
    1/2 ts Sea salt 
    1/2 ts Finely chopped garlic 
    1/2 ts Ground coriander 
      1 c  Canola oil 
           Ground red chili pepper 
           -- (to taste) 
  
  Cut tempeh into 2 x 1/2 x 1/8-inch slices.  In a bowl, combine hot 
  water, 1 tablespoon each of the tamari and the lemon juice,  the 
  salt, garlic, and coriander; stir until salt is dissolved.  Add 
  tempeh; marinate for 15 minutes.  In a skillet, heat oil.  Fry 
  tempeh until crisp;  drain.  To make dipping sauce, combine the 
  remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon 
  juice, and the chili pepper.  Makes 4 servings. 
   
  *Available at health food stores. 
   
  Guest Demonstrator:  Paul Onishi 
   
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) 
   
  Reprinted with permission from: 
  The Electric Kitchen & Hawaiian Electric Company, Inc. 
   
  [Meal-Master compatible format by Karen Mintzias]