I, too, made this recipe from my "The Conscious Cook" cookbook. It was fabulous! I really loved it, DH said he liked it, and we are looking forward to having it again. Braising the tempeh gives it a great texture/flavor. I also concur with the other reviewer's comment about the salt. Looked all over for the kombu, and finally found it at Plum Market.
This is from Tal Ronnen's latest cookbook, The Conscious Cook. I made it last weekend - QUITE tasty, but watch the salt. I used a creole seasoning that wasn't low-sodium, and I about pushed the salt level too high. Otherwise a great vegan dish!!