Seasoned Tempeh

• 8 ounces tempeh (fresh or defrosted)
• 2 tablespoons white vinegar or 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon water
• 1/2 teaspoon ground fennel
• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• salt & fresh ground pepper

1. Cut the tempeh into small cubes or strips and set aside.
2. In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed.
3. In a heavy skillet, saute the tempeh in the oil on medium-high heat for 7 to 10 minutes, until golden and crisp. If necessary, add more oil to prevent sticking.
4. Add salt and pepper to taste, and serve immediately.
5. + For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade.
6. + For Italian-style tempeh, add 1/2 tsp dried basil to the marinade.
7. + For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.

white vinegar, soy sauce, water, ground fennel, garlic, vegetable oil, salt

Taken from www.food.com/recipe/seasoned-tempeh-298550 (may not work)