Seasoned Tempeh - cooking recipe

Ingredients

8 ounces tempeh (fresh or defrosted)
2 tablespoons white vinegar or 2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon water
1/2 teaspoon ground fennel
1 garlic clove, minced
2 tablespoons vegetable oil
salt & fresh ground pepper

Preparation

Cut the tempeh into small cubes or strips and set aside.
In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed.
In a heavy skillet, saute the tempeh in the oil on medium-high heat for 7 to 10 minutes, until golden and crisp. If necessary, add more oil to prevent sticking.
Add salt and pepper to taste, and serve immediately.
+ For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade.
+ For Italian-style tempeh, add 1/2 tsp dried basil to the marinade.
+ For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.