2 lbs. tempeh
1 c. oil, for frying

SAVORY STOCK:

3 c. water or stock
1 to 2 tbsp. miso
1 tbsp. prepared mustard
1/2 sage leaf
1/4 tsp. rosemary
1/2 tsp. thyme
2 to 3 tbsp. kuzu, dissolved in 1/4 c. water

Cut tempeh into 2 inch triangles. Slice each triangle in half; one pound will yield 24 thin, bite size triangles. Heat oil in heavy pan, fry tempeh until golden brown. Drain in paper towel. Place fried tempeh in a saucepan. Mix savory stock together and pour over tempeh. Bring broth to a boil, lower flame, simmer at least 1/2 to 1 hour. Long, slow simmering results in tender and delicious tempeh.

After tempeh is tender, dissolve kuzu in water. Stir into broth with tempeh. Continue to stir until sauce thickens. Turn off flame. Cover. Reheat slowly when ready to serve. Adjust seasonings. Serve over wild rice stuffing.