Yummy! This definitely takes some effort to prepare. But the result is very satisfying!
I used whole wheat flour, and it turned out fine. It also added some texture and color to the tempeh, certainly a plus! I replaced the onion with Chinese mahogany as usual.
I would suggest making the sauce first and then the tempeh, that way you don’t have to keep the tempeh warm. Another suggestion is I only used 1/2 of the sauce recipe, that was enough to SMOTHER the tempeh, and please do SMOTHER the tempeh! Scrumptious!
Others who tried this simply loved it! Particularly the sauce: