1 ounce package tempeh
1/2 cup wine, pinot noir if available
1/4 cup hot sauce
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice, or the juice of one lemon
2 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Bring a medium size pot of water to a boil.
Wisk all the marinade ingredients together in a bowl large enough to fit tempeh slices
Cut the tempeh in half, width-wise, then cut each of the resulting squares diagonally to form four large triangles
When the water is boiling, lower the heat to a simmer and cook the tempeh for 10 minutes. This removes the bitterness and will help with the marinade absorption.
Use tongs to immediately place tempeh in marinade. Let sit for one hour, flipping every now and then.
You can grill, pan fry or broil. Grill over medium high heat for five minutes on each side, when the second side is almost done, spoon more marinade over the tempeh and cook for 30 seconds more.
To panfry, preheat pan over medium high heat. Add a table spoon of olive oil. Cook for 10 minutes, turning often and spooning on a bit more marinade.
To broil, preheat oven to broil. Place tempeh in an over-safe pan or rimmed baking pan. Spoon some marinade over tempeh and broil for five minutes. Flip, add more marinade and broil another five minutes. When the second side is done, spoon on more marinade and cook 30 more seconds.