Slices of tempeh simmer for a full half hour in a shoyu, garlic, and bay leaf marinade, soaking up savory depth before being drained, patted dry, and fried in coconut oil.
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In 2 1/2 quart saucepan, combine marinade ingredients. Cover pan, bring to .
Add tempeh slices, lower heat, and uncovered 30-40 minutes .
Drain tempeh and pat dry.
In 12-inch sauté pan, heat oil. Brown tempeh slices on both sides. Drain on paper towel.
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