Gingery Garlicky Tempeh

Arrange a steamer basket in a large pot and fill with 1 inch of water; bring to a boil. 

Arrange tempeh in steamer basket, reduce heat to medium low, cover and steam for 10 minutes.

Transfer tempeh to a large plate and set aside. 

When cool enough to handle, cut each piece in half horizontally through the middle. (Thinner pieces will absorb the marinade better.)

In a wide, shallow dish, whisk together tamari, maple syrup, garlic, ginger and pepper flakes. 

Arrange tempeh in dish in a single layer, turn to coat all over with marinade, cover and chill, flipping halfway through, for 2 hours.

Remove tempeh from marinade and very lightly spray with oil. 

Heat a large, well seasoned cast-iron skillet over medium high heat or preheat a grill to medium high heat. 

Cook tempeh, flipping once and brushing with any remaining marinade, until golden brown, about 5 minutes.