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Mix the marinade ingredients in a bowl until well combined. Set aside.
Slice the tempeh as thin as you can as long as it doesn’t fall apart.
Soak the tempeh slices in the marinade for 1 or 2 minutes.
Heat some extra virgin olive oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are golden brown and crisp.
Add salt and pepper to taste.
Serve immediately with dishes like sauteed kale, vegetable tempura, vegan mashed potatoes, or breakfast potatoes.
Keep the leftovers in an airtight container in the fridge for up to 1 week.