Tempeh With Mushrooms, Mustard, and Red Wine Sauce

Ingredients

• 1/2 cup soy sauce
• 8 slices fresh ginger
• 2 1-inch pieces kombu (a sea vegetable available at health food stores)
• 1/4 tsp. sea salt
• 2 garlic cloves, sliced
• 6 cups water
• 8-oz. pkg. tempeh, sliced diagonally
• 2 Tbsp. olive oil
• 1/2 cup unbleached white flour
• Salt and coarsely ground black pepper, to taste
• 1 lb. shiitake mushrooms, cleaned and quartered
• 2 shallots, finely diced
• 1 cup red wine
• 1 cup tempeh reserved liquid
• 2 Tbsp. Dijon mustard
• 2 Tbsp. cold vegan margarine