Thin diagonal slabs of tempeh soak up a shoyu marinade laced with garlic, ginger, and bay leaf before meeting a hot pan slicked with olive oil to fry into savory, deeply seasoned slices.
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In sauce pan, combine marinade ingredients.
Slice tempeh into diagonal slabs about 1/4 inch thick.
Combine tempeh with marinade.
Bring to . Reduce heat and , covered, for 15-20 minutes .
In colander, drain marinade from tempeh.
In sauté pan, heat enough olive oil to cover bottom half of tempeh slabs. Prepare a plate with paper towels for draining. Pan- tempeh on both sides until golden. If , brush tempeh with olive oil and on both sides.
Drain cooked tempeh slices before serving.
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