1Add the block of tempeh, water and soy sauce to a frying pan (26 cm ~ 10 inch, preferably cast iron). Bring to a simmer and set heat to medium-high (induction #6).

Saute for 10 minutes, if cooking from frozen.
Saute for 5 minutes, if using fresh tempeh.

Note: Add more water, if it evaporates before the time is up.

2Turn the tempeh over and saute for another 5 minutes. Drain, if you still have water left.

3In the meantime, make the peanut sauce. Add peanut butter, water, soy sauce, syrup and vinegar to a jar or a cup.

4Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.

5Cut tofu into desirable pieces. You can cut it into bite-sized pieces or mini steaks.

6Pour the sauce over the tempeh.

7Coat it and arrange in a single layer.

8Fry over medium heat (induction #4) for 5 minutes. Turn all of the pieces over. Fry for another 5 minutes - or until both sides turn golden brown.

9Transfer to a serving plate or use in other recipes. Goes well with rice or roasted vegetables.