8 oz. tempeh (the kind I buy comes in a 1/2" thick "sheet")
Steam and cool the tempeh. (I don't have a special steamer gadget, so I just nestled a heatproof colander in a pot that had some simmering water in it.) Then cut it into small rectangles and slice in half thickness-wise.
scant 1/4 c. soy sauce
2 tsp. coriander
3 minced cloves garlic
Arrange the tempeh in a shallow dish. Mix the soy sauce and spices and pour over the tempeh. Allow to marinate 10-15 minutes, turning and rotating the pieces every 3-5 minutes. Fry the marinated tempeh pieces in a greased skilled until well-browned on both sides. Be sure to hang on to the remaining marinade.
1/2 bunch scallions, chopped
1/4 c. tahini
juice of 1 large lemon
1" piece of fresh ginger, grated
1 tsp. sesame oil
Whisk all ingredients except oil and heat, stirring until smooth. When ready, remove from heat and mix in sesame oil. Serve with tempeh strips for dipping.
This makes a pretty good amount of sauce, so if you want to double the amount of tempeh and the marinade, go ahead. Just exercise caution when adding the marinade to the sauce so that the soy sauce flavor isn't overpowering.
Now a question: is it possible to make your own tempeh by using a piece of a storebought batch as a starter, as with soyogurt?