Grilled Tempeh Steak

• 2 -3 lbs tempeh
• marinade
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• 1/8 cup water
• 3 garlic cloves, minced
• 3/4 inch piece gingerroot, peeled and minced (about 3/4 tablespoons.)
• 1/8 cup Chinese five spice powder, plus a dash
• 1/4 cup extra virgin olive oil
• 3 tablespoons blackstrap molasses
• fresh ground black pepper
• 1/2 green onion, cut into 1-inch lengths and finely slivered

1. Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.
2. Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for at least 24 hours, turning pieces several times.
3. Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6.

marinade, rice vinegar, soy sauce, water, garlic, gingerroot, spice powder, extra virgin olive oil, blackstrap molasses, fresh ground black pepper, green onion

Taken from www.food.com/recipe/grilled-tempeh-steak-178109 (may not work)