What to eat tonight? ~ Stir-fried tempeh with sweet and sour sauce

The tempeh is marinated in apples, garlic, and ginger, then coated in kudzu starch and deep-fried in white sesame oil along with purple carrots and lotus root. Then, vinegar, soy sauce, and Setoda's pesticide-free bergamot liquor, which has been marinated for six months, are added to add flavor until the alcohol evaporates, and cashew nuts are added as a topping.

Tempeh is seasoned with apple, garlic, and ginger, dusted with kuzu flour, fried with purple carrots in white sesame oil, and flavored with vinegar, soy sauce, and Setoda's pesticide-free bergamot wine, which has been soaked for six months, just enough to release the alcohol.