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Steam tempeh pieces in or over simmering water for 20 minutes. Remove from heat and transfer to a small plate. Poke small holes in tempeh with a fork on both sides and set aside.
Mix tamari, mirin, garlic powder and onion powder in a wide, shallow dish to make a marinade. Add tempeh, turning to coat, cover and set aside for at least 30 minutes or up to overnight.
Prepare a grill for medium heat cooking. Grill tempeh until browned, 4 to 5 minutes on each side. Alternately, heat a small amount of canola oil in a skillet over medium heat and cook tempeh for 3 to 4 minutes on both sides, until browned. Serve tempeh on buns with your choice of toppings.