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.Honey Mustard Fried Tempeh

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1/4 cup tamari or shoyu

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

One 8 oz package tempeh, cut into 8 triangular wedges

1/2 cup Dijon mustard

1/4 cup honey or brown rice syrup

1/2 cup all purpose flour

1/2 cup bread crumbs

1/4 cup vegetable oil

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Combine 1/3 cup water and tamari, onion powder, and garlic powder. Place the tempeh in marinade, over with plastic wrap and refrigerate for 1 hour and up to 4 hours, turning once or twice.

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Combine the mustard and honey in a blender on high speed. Transfer half the honey mustard dipping sauce to a plate and the other half to a small bowl for dipping at the table.

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Put the flour and bread crumbs on two separate plates. Remove the tempeh from the marinade, dip each piece in the flour, then the honey mustard sauce, and then the bread crumbs. Heat the oil in a large skillet over medium high heat. Fry the tempeh until golden, turning to cook on all sides. Remove the pieces from skillet, drain on paper towels, and serve warm with honey-mustard dipping sauce.