This is the mustard I used- so yummy!
2 (8 oz) packages soy tempeh
1 piece fresh ginger (about 2 inches) peeled (I used ground ginger and felt it was just as tasty)
2 cloves garlic, finely chopped
1/4 C Olive Oil
1/4 C fresh lemon juice
2 T mustard, stone ground or German
3 T maple syrup
1 t salt
1/2 t red pepper flakes
Slice and steam the tempeh for about 5 minutes.
While steaming; mix ginger, garlic, olive oil, lemon juice, mustard, maple syrup, salt and red pepper flakes. Whisk until uniform. Add steamed tempeh to the mixture.
Heat a pan over medium heat and pour tempeh and sauce into the pan (no extra oil is needed). Cook for about 4 minutes on each side (I cooked these a little longer until they got a little crispy looking). Flipping occasionally until the sauce has been absorbed.
Just poured sauce in
Sauce is bubbling away- not ready yet
Sauce is totally absorbed- Ready!