1. 1

   Step 1

   Crumble 225 g tempeh into a sauté pan.

2. 2

   Step 2

   Add enough water to the pan to almost cover the tempeh.

3. 3

   Step 3

   Steam the tempeh over high heat until most of the water is absorbed.

4. 4

   Step 4

   Drain any remaining water from the pan.

5. 5

   Step 5

   Add 1 tbsp fennel seeds, 1 tsp dried basil, 1 tsp dried marjoram, 0.5 tsp red pepper flakes, 0.5 tsp dried sage, 2 tsp minced garlic, 2 tbsp tamari, 1 tbsp olive oil, and 0.5 lemon juice.

6. 6

   Step 6

   Cook the mixture over medium heat, stirring occasionally, until lightly browned.

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