Instructions: Heat oil in skillet and saute tempeh until crisp and brown. Remove from heat and set aside. Repeat with baked tofu. Keep warm until serving time, or reheat in oven.

Mix cornstarch into 1/4 cup wine or rice milk. Place remaining liquid in saucepan, whisk in cornstarch mixture and heat over medium. Bring to a boil, and add garlic, salt, cayenne, pepper and lemon juice. Return to a boil, and cook for 2 minutes, stirring constantly.

Add cheese and, using generous handfuls at a time, stir into wine until cheese melts, about 6 minutes. Repeat until cheese is gone.

Transfer cheese mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.

This recipe yields 6 servings.

Wine Suggestions: Wines with low acid, a bit of sweetness and preferably no barrel-aging are matches for mild cheeses. Kabinett or Spatlese Rieslings fit: Try Selbach-Oster Zeltinger Schlossberg.

Comments: You may use any soy cheese for this fondue, but different brands melt differently and some may not melt completely. Soy cheeses also come in varying flavors, so choose your preference.

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