Ingredients

1 cup white miso

½ cup sugar

½ cup sake

½ cup mirin

4 blocks, Gluten Free 5 Grain Tempeh,

Olive oil

2-4 leeks, washed, and chopped,

1 Tbsp Aji Mirin

Salt to taste

Directions

1. Slice each block of tempeh into eight cutlets, so they about 1/4 of an inch thick. Set up steamer, and steam Tempeh for 15 minutes.

2. Meanwhile, mix first four ingredients in food processor and pour into shallow dish.

3. Remove Tempeh from steamer. Dip each piece into miso marinade and lay out onto well greased cookie sheet. Let Tempeh marinate for 30 minutes, or up to two hours.

4. Bake in oven for 425 degrees for 20 minutes. Turn over and bake for another 10 minutes.

5. While Tempeh is baking, cover bottom of heavy skillet with olive oil. Sauté leeks in olive oil until soft, about 10 minutes. Add Aji Mirin, and pinch of salt, and cook another 5 minutes.

6.Puree leeks in Food Processor until smooth.

7. Remove Tempeh from oven, and evenly spread pureed leeks over tempeh cutlets. Place under broiler for a few minutes, until leeks become caramelized and golden brown. Be careful not to burn them.

8. Serve with your favorite grain and vegetable