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]