Teriyaki Tempeh

• 1 pack of tempeh, about 8 oz
• 1 Tbsp oil
• 1/4 c brown sugar
• 1/4 c soy sauce (original recipe suggests gluten free)
• 1/4 c rice vinegar
• 1 chopped up hot chili, or 1/2 t chili flakes (I used hot pepper flakes)
• 2 Tbsp sesame oil
• 3 cloves garlic, minced
• 3/4" piece of ginger, skinned and grated (I used 1/2 tsp ground ginger)
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• Cut up the tempeh into thin strips, then cut in half. Heat up the oil in a large pan, and toss in the tempeh. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned. Stir together the sauce ingredients, and pour over the tempeh. Continue cooking for about 5 minutes, until the sauce is thickened. Serve over brown rice. 

From gluten free site: Hey, That Tastes Good!