1. Slice or cube 8 oz. tempeh
2. Heat 4 Tbsp. nondairy butter, 1/2 tsp garlic powder, 1/4 tsp coriander (I substituted a dash of allspice and a squeeze of lemon for the coriander) over medium high heat
3. Add tempeh and 2 Tbsp tamari
4. Saute until golden brown
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