Sweet and Sour Tempeh or Tofu

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1 package tempeh cut in eight slices

sesame oil

2 cups water
4 tablespoons shoyu
1 tablespoon ginger juice
1 tablespoon brown rice syrup
1 tablespoon brown rice vinegar
1 tablespoon mustard
2 scallions, thinly sliced

In a large skillet pan fry the tempeh slices in sesame oil (just enough to coat the bottom of the pan).  Pan fry until browned.  Combine the water, ginger juice and shoyu and pour over tempeh in the skillet. Bring to a low boil, cover and simmer for 30 minutes.  Uncover and reduce the liquid until much of the liquid has boiled down. Remove tempeh and stir the syrup, vinegar and mustard in to the liquid. Add the tempeh back to the pot and heat together for a few minutes.