Heat oil in a skillet, sauté tempeh for 5 minutes to brown. Add onions, cabbage, carrots, sauerkraut, mustard, shoyu and water. Cover, bring to a boil and reduce to low. Simmer 20 minutes. Remove cover, turn up flame and cook until most of remaining liquid is gone. Mix in green onions and serve.
Variation: Eden Organic Kuzu Root Starch may be added to the remaining liquid, instead of cooking it off, if a sauce is desired. Simply dilute 2 to 3 teaspoons of kuzu root starch in 1 1/2 tablespoons cold water. Slowly pour the kuzu into the skillet, stirring constantly to prevent lumping. As soon as the sauce becomes thick turn off the flame and serve.
8g fat (35% calories from fat),