Tempeh simmers for 20 to 25 minutes in a broth of shoyu, ginger, and kombu, drinking in savory depth; the strained cooking liquid gets reserved for Tempeh Scaloppini, so nothing goes to waste.
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In 2 1/2 quart pot, combine shoyu, ginger, kombu, sea salt, and tempeh. Pour in enough water to cover tempeh (about 3 cups). Cover pan and bring to . Reduce heat and about 20-25 minutes .
Drain tempeh and set aside. Reserve cooking liquid for use in Tempeh Scaloppini.
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