Tempeh simmers first in shoyu with ginger and kombu, then slices thin, dredges in flour, and pan-fries golden before braising in white wine with shiitake and cremini mushrooms, garlic, and fresh herbs.
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In medium saucepan, combine shoyu, ginger, kombu, sea salt, and tempeh and water. Cover pan and bring to . Reduce heat and about 25 minutes . Drain tempeh.
Slice tempeh on diagonal into 6-8 thin slices. Dredge each slice in flour. Shake off excess flour.
In 10-inch sauté pan, heat oil over medium-high heat and tempeh until golden on both sides. Drain any excess oil. Add water or stock and wine to tempeh. Cover and bring to .
Add sliced mushrooms and garlic, reduce heat to low, and cook covered until mushrooms release juices and become tender.
Add fresh herbs; until liquid thickens (needs to be saucy).
Remove from heat and stir in lemon juice and salt to taste.
Garnish with parsley and serve.
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