Serves: 4-6 people
Preparation and Cooking Time: 20 minutes
Utensils: Small pan, medium pan, pot for deep frying

Ingredients:
1 block tempeh cut into squares
4-6 collard leaves rinsed
1 tablespoon sauerkraut
1 tablespoon grated carrot
1 teaspoon minced fresh ginger
1-2 tablespoons shoyu
Safflower oil for deep frying
1 inch strip kombu

Peanut Sauce:
1 tablespoon creamy peanut butter
1 tablespoon mirin,
1 tablespoon shoyu
1 tablespoon fresh orange juice
1-2 tablespoons spring water

Preparation:

Place the water into a pan and bring to a boil on a medium flame.

Turn the flame to high and lightly blanch the collard greens. Blanch for about 30 seconds and place on a plate.

Place the tempeh and kombu in a pan. Add enough water to cover. Bring to a boil. Add the shoyu and ginger. Simmer for about 15 minutes. Remove and spread one side with mustard.

Meanwhile, place the oil for deep-frying on a low flame and warm slowly. Before deep-frying the tempeh, turn the flame to medium.

Test the oil is hot enough by dropping a small piece of tofu into the hot oil. If it sizzles immediately on the surface, the oil is hot enough.

Deep fry the tempeh until golden or for about 3 minutes.

Remove and drain on paper bags or paper towels.

Place the ingredients for the peanut sauce in a suribachi. Blend to a smooth creamy texture.

Place the tempeh, sauerkraut and carrot in the middle of the collard leaf. Drizzle the peanut sauce on top. Fold up the sides of the collard and roll to make a wrap. Cut in half and serve.