Seasoned Tempeh

8 ounces tempeh

2 tablespoons cider vinegar

2 tablespoons soy sauce

1 tablespoon water

½ teaspoon ground fennel seed

1 garlic clove, minced or pressed

Cut the tempeh into small cubes or strips and set aside. In a nonreactive shallow bowl, stir together the marinade ingredients. Add the tempeh pieces and toss until the marinade is absorbed.

In a heavy skillet, sauté the tempeh in 2 tablespoons of olive 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 tempeh add ½ teaspoon of ground cumin and ½ teaspoon of dried oregano to the marinade.

For Jamaican tempeh add ½ teaspoon of allspice, 1 teaspoon sugar and 1/8 teaspoon of cayenne to the marinade.