Step 1

First, remove the Tempeh from its packaging and cut it into strips that are around 1/2″ thick.

Step 2

Next, make the “Marinade by whisking all of the remaining ingredients together in a small bowl or glass.

Step 3

Line Tempeh in Nonstick Pan and evenly pour the Marinade over it.

Step 4

Bring the mixture to a simmer over medium heat for and cook for 3 minutes, then flip the Tempeh Strips. Repeat until the most of the liquid has evaporated and the marinade starts to look “sticky.” You will notice that the Tempeh will slightly increase in size as the marinade evaporates.

Step 5

Then, reduce the heat to medium-low and begin to frequently flip the tempeh to ensure all pieces and sides are equally browning. Pay attention to which areas of the pan are cooking faster than others, and try to switch the Tempeh in those areas.

Step 6

After all of the liquid has evaporated from the Pan, cook the Tempeh for 30-60 seconds more, flipping frequently. You should keep the Tempeh touching the hot pan long enough so the side caramelizes and gets brown, but not so long so that it sticks and burns.

Step 7

Remove from the heat, and serve as desired.