In a pan, heat 2 tsp. of the oil over medium-high heat. Add the tempeh to the pan and fry for 2 to 3 minutes, or until browned on one side, flip and repeat. Remove the tempeh from the pan, and set aside.
Add the onion to the same pan and saute for 4 to 5 minutes, or until slightly browned and soft. So as to not set yourself on fire, turn off the flame, and add the bourbon to the pan. Now let the bourbon simmer over medium heat for 1 minute, or until reduced by half.
Stir in the brown sugar, and simmer until it dissolves, about 1 minute. Add the vegetable broth, and simmer for 2 to 3 minutes. Stir in the corn starch slurry, continuing to simmer for about 1 minute more. When the sauce begins to thicken, add the tempeh to the pan and coat it with the sauce. Cook for 1 to 2 more minutes, until the sauce reduces to a glaze. Season with salt and pepper to taste.
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