Warning: The recipe shared here is ridiculously good and embarrassingly easy to make.
The scene: A balmy Spring night in Downtown Manhattan. An urban sweetheart winds down yet another busy day. Eager for a healthy, home-cooked meal, she flings open the refrigerator to find a dearth of ingredients: a few stalks of kale, half of an avocado, a bulb of garlic and a package of tempeh. With her boyfriend out of town for work and unable to muster the walk to the market, she is tempted to resort to delivery yet again, but thinks better of it.
She tackled the tempeh first:
Peel and mice 2 cloves of garlic.
Mix together 1/6 c of mirin, 1/6 c of tamari (soy sauce will do if you don’t have tamari) and 1/4 c of water. Add the minced garlic.
Remove tempeh from package and slice lengthwise to create two thin pieces of tempeh. Cut each in half and arrange the slices in a pan. Add the mixture and cover. Cook on low for 20 minutes. Turn the tempeh over and cook for another 15-20 minutes.