*If you tend to taste bitterness in your tempeh I have found the best way to diminish this is to freeze the package when I bring it home from the grocery store. I defrost the tempeh in the fridge overnight or on the counter for 2 hours and then steam the tempeh before pan frying. If the tempeh you buy is not bitter you can proceed right to the stovetop method.

1. Optionally, start by steaming the block of tempeh for 15 minutes using a steamer basket. If you don’t have a large enough pot for the whole tempeh block you can cut it in half.
2. While the tempeh cools, prepare the red onion and chili pepper.
3. Heat a dash of oil (or water/broth) in a frying pan and add the red onion. Season with salt and pepper and sauté for a about 3-5 minutes until the onion has softened and is fragrant.
4. Slice the tempeh into smaller cubes and add it to the pan with the red onion. Also add the minced chili pepper and cook until the tempeh is lightly browned (usually 5-8 minutes).
5. Splash in soy sauce and maple syrup, stir to coat the tempeh, cook for 1 minute, and remove from the heat.
6. Serve as part of my Tempeh Bowl with Mango & Avocado or on any power bowl, salad, or noodles you desire. Leftovers store well for up to 5 days.