Step 1

1 Combine the tempeh, water, 6 tablespoons of the tamari and the garlic in a saucepan large enough to hold the tempeh (at least 8 inches wide) over medium-high heat; bring to a boil, then reduce the heat to medium and cook for 15 minutes (no stirring needed)

Step 2

2 Use a slotted spoon to transfer the tempeh to a plate; let it cool for 10 minutes

Step 3

3 (Strain and reserve the cooking liquid for another use, such as a noodle soup base or for cooking rice

Step 4

4 )

Step 5

5 Use a sharp knife to cut the tempeh into bite-size cubes

Step 6

6 Heat the oil in a large skillet over medium heat

Step 7

7 Once the oil shimmers, add the tempeh and cook, stirring frequently, until golden brown on all sides, 8 to 10 minutes

Step 8

8 Meanwhile, whisk together the remaining 2 tablespoons of tamari, the miso, maple syrup and ginger in a small bowl

Step 9

9 Add to the browned tempeh in the skillet, stirring to blend and coat

Step 10

10 Serve right away or let cool, transfer to an airtight container and refrigerate for up to 5 days