Makes 4 servings
Toast fennel and cumin in a dry skillet over medium heat. Grind the spices and return to the skillet. Add soy sauce, garlic, black pepper, and water. Set skillet to simmer. Add the sliced tempeh and simmer 15 to 20 minutes. Then place the tempeh on a non-stick or oiled cookie sheet, and broil until crisp (about 7 to 8 minutes), then turn and broil again.
Per serving (1/4 of recipe)
Source: Rising Flour Café, Asheville, North Carolina. Published in The Best in the World, Neal D. Barnard, M.D., editor.