Smoky Grilled Tempeh

From the Veganomicon cookbook

Ingredients

1 (8-ounce) package tempeh
3/4 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 tablespoons liquid smoke
2 tablespoons olive oil
2 teaspoons pure maple syrup
2 cloves garlic, crushed

Preperation

Bring a medium sized pot of water to boil whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.

Cut the tempeh in half, widthwise, then cut each of them resulting squares diagonally, to form four large triangles. When the water is boiling, lower the heat to a simmer, add the tempeh triangles, and cook for 10 minutes. This steams the tempeh and removes any bitterness, plus readies the tempeh to absorb the marinade.

Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping them every now and again to cover with the marinade.

Preheat a greased cast-iron girll pan over medium-high heat. To grease it, brush lightly with olive oil, or use a spray bottle of olive oil.

Grill each side of the tempeh for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 seconds.