2 tb Sesame oil, toasted
2 lg Onions, chopped
2 tb Hungarian paprika
2 c  Vegetable stock
2 tb Dark miso
1 lb Tempeh, cut to 32 triangles
1 ts Soy sauce
1 tb Cider vinegar
4 tb Tahini
Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika
till golden. Add 1 1/2 cups stock & miso. Bring to a boil. Add tempeh,
reduce heat & simmer 35 to 40 minutes. Blend soy sauce, vinegar & tahini
with remaining stock. Add to the skillet, stirring as it thickens. Be
careful not to let it boil.