Tempeh Scalopini With Lemon-Caper Sauce

8 Tbsp. shoyu (soy sauce)
8 slices fresh ginger
2 1-inch pieces kombu (sea vegetable found in most health food stores)
1/4 tsp. sea salt
2 garlic cloves, sliced
6 cups water
2 8-oz. packages tempeh
1 cup unbleached flour
Salt and pepper, to taste
4 Tbsp. canola oil
2 garlic cloves, minced
3 shallots, minced
3 Tbsp. extra-virgin olive oil
3 Tbsp. capers
1 1/2 cups dry white wine
1/2 cup vegetable stock
3 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine)
Juice of one lemon
2 Tbsp. parsley, finely chopped

• In a large pot, combine the shoyu, ginger, kombu, sea salt, sliced garlic, and water. Simmer.
• Cut each piece of tempeh diagonally into 12 thin slices, add to the pot, and simmer for at least 1 hour. Remove and cool on a dry surface.
• Combine the flour, salt, and pepper and dredge the tempeh, coating completely.
• Heat the canola oil in a large pan. Brown the tempeh on both sides, remove from the pan, and set aside.
• In the same pan, lower the heat and sauté the minced garlic and shallots in olive oil for 3 minutes. Add the capers and sauté for 1 minute.
• Add the white wine and reduce the liquid by half.
• Add the vegetable stock and reduce the liquid by half.
• Return the tempeh to the pan and cook for 5 to 10 minutes.
• Stir in the Earth Balance, lemon juice, and parsley. Serve immediately.

Makes 6 servings