|Tempeh||8 Ounce (Fresh / Defrosted)|
|Vinegar||2 Tablespoon (White / Cider)|
|Soy sauce||2 Tablespoon|
|Ground fennel seeds||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Vegetable oil||2 Tablespoon|
|Ground black pepper||To Taste|
Cut the tempeh into small cubes or strips and set aside.
In a non-reactive shallow bowl, stir together the marinade ingredients.
Add the 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.