Ingredients

3 1/2 lbs tempeh
marinade
1/3 cup rice vinegar
1/3 cup soy sauce
1/8 cup water
3 garlic clove, minced
3/4 inch piece gingerroot, peeled and minced (about 3/4 tablespoons.)
1/8 cup Chinese five spice powder, plus a dash
1/4 cup extra virgin olive oil
3 tablespoons black strap molasses
fresh ground black pepper
1/2 green onion, cut into 1-inch lengths and finely slivered

Directions

Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for at least 24 hours, turning pieces several times.Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6.

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