8 ounces uncooked tempeh
2 Tablespoons low-sodium tamari (or soy sauce)
1 teaspoon liquid smoke
Cut tempeh into quarters along the length. Slice each quarter in half into thin strips along it's thin width.
In a small bowl, combine remaining ingredients. Brush each side with liquid mxture and let stand for 1 minute.
Spray a light coating of cooking spray on a fry pan, if desired.
Then add each strip to the hot pan. Cook on medium-high heat until brown on each side (about 5 minutes per side).
Note: Leftovers can be saved in a sealed container to be microwaved later. Can also be used to make a great Tempeh-Lettuce-Tomato sandwich with whole grain bread or lettuce wrap.
Source: the Vegan Starter Kit by Neal Barnard, M.D.