Ingredients

• 1 package tempeh, cut into portion size blocks or triangles
• 1⁄2 cup brown rice vinegar
• 3 Tbs maple syrup
• 2 Tbs tamari
• 2 cloves garlic, minced
• 1 Tbs rosemary or thyme, dried or fresh
• 1 Tbs kudzu or arrowroot starch

Directions

1. place tempeh in a shallow, flat dish
2. combine vinegar, maple syrup, tamari, garlic and herbs in a mixing bowl, whisk together
3. pour over tempeh and let marinate for 12 - 72 hours, covered in refrigerator
4. remove tempeh from marinade
5. grill tempeh or pan roast until golden brown on both sides, set aside to serve
6. warm marinade in a saucepan over high heat, (add water if running short on liquid)
7. in a separate dish dilute kudzu/arrowroot with a small amount of cool water
8. once marinade is boiling, reduce heat to medium high
9. add kudzu slowly while constantly stirring to avoid lumps
10. once kudzu changes color from white to translucent, dish is cooked, remove from heat
11. glaze cooked tempeh with sauce to serve