Step 1

Slice the tempeh. Add safflower or avocado oil to a medium pan, then warm it over high heat. Add the tempeh and cook for 2 to 3 minutes, adding leftover marinade if necessary.

Step 2

Carefully flip over the tempeh with tongs. Cook for another 2 minutes or until dark brown and crispy. Repeat with the remaining in tempeh, adding more oil as needed.

Step 3

Slice the tempeh. Place on a metal baking sheet lined with parchment paper or a silicone baking mat. If you’d like to use oil, drizzle it on top or add 1 tablespoon to the marinade. You can also omit it.

Step 4

Preheat the oven to 350°F. Bake the tempeh for 15 minutes. Flip over and bake for another 15 minutes, or until the tempeh is dark brown and crispy.

Step 5

Slice, cube, or crumble the tempeh. Fill a small pot with a few inches of water. Add a steaming basket to the pot, then add the tempeh.

Step 6

Bring the water to a boil, then reduce to a simmer and cover the pot. Steam for 10 to 15 minutes, flipping once halfway. Let the tempeh cool slightly then pat dry before serving.