Serves: 4-6 people
Preparation time: 15 minutes

Ingredients:

1 block tempeh
1 cup spring water
2 tablespoons shoyu
1 inch strip kombu rinsed
1 tablespoon mustard
2 teaspoons umeboshi vinegar
Safflower oil for deep-frying
Mild black olives
Radishes washed and sliced

Utensils: Small pan with lid, pot for deep-frying, toothpicks

Preparation:

1. Place the tempeh, kombu, water and shoyu in a pan.
2. Cover with a lid and bring to a boil on a medium flame.
3. Simmer for about 10 minutes.
4. Bring a small pot of water to a boil and add the umeboshi vinegar and water. Remove from the heat. Let the radishes sit in the vinegar for about 10-15 minutes.
5. Meanwhile heat the oil on a low flame. Turn the oil to high when ready to fry the tempeh.
6. Spread one side of the tempeh with mustard and cut into squares.
7. Deep-fry the tempeh for about 3 minutes or until crispy and golden-brown.
8. Remove from oil and drain on paper towels.
9. Serve the tempeh on small sticks with the olives and radishes.