Twice-cooked tempeh from The Tofu Cookbook by Becky Johnson

Ingredients

• 150 ml/¼ pint/⅔ cup water
• 90 ml/6 tbsp tomato purée (paste)
• 30 ml/2 tbsp chopped flat leaf parsley, plus extra to garnish
• 2–3 dashes Tabasco (optional)
• 1 red (bell) pepper, seeded and finely chopped
• 450 g/1 lb tempeh, sliced
• 115 g/4 oz Cheddar cheese, grated
• 30 ml/2 tbsp tamari soy sauce
• juice of ½ lemon
• 45 ml/3 tbsp dark brown sugar
• 30 ml/2 tbsp cider (apple cider) vinegar
• 15 ml/1 tbsp English (hot) mustard
• 45 ml/3 tbsp vegetable oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 5 ml/1 tsp fennel seeds, crushed
• 2 1/2 ml/½ tsp chilli flakes
• 5 ml/1 tsp coriander seeds, crushed
• 5 ml/1 tsp cumin seeds, crushed