Teriyaki Tempeh

Cut each tempeh burger into three horizontal slices to increase surface area for sauce absorption.

Whisk together tamari, mirin (or sherry), pineapple juice, grated ginger, minced garlic, and red pepper flakes in a small bowl until combined.

Heat a large skillet or griddle over medium-high heat and lightly oil the surface.

Pan-fry the tempeh slices in batches for 3-4 minutes per side until golden brown and crispy, working in a single layer.

Pour the teriyaki sauce over the tempeh and reduce heat to medium, allowing the sauce to simmer and coat the pieces.

Stir gently every minute or two, rotating pieces to ensure even glaze and preventing sticking.

Cook until the sauce thickens slightly and becomes glossy, clinging to the tempeh with a caramelized appearance.

Transfer to a serving plate and drizzle any remaining sauce over the top.