1 package tempeh
2 t brown sugar
pinch red pepper flakes or cayenne pepper (optional)
1/4 t Ceylon cinnamon (optional)
2 t soy sauce
2 t apple cider vinegar or red wine vinegar
1 t water
2 t olive oil
1/4 t black pepper

1. Cut tempeh crosswise into thick 1/2-inch slices or large cubes.
2. Add tempeh (alone) to air fryer and cook at 300°F for 10 min. This cooks and firms up the tempeh before the liquid mixture is added.
3. In a microwave-safe bowl, add sugar, red pepper, Ceylon cinnamon, soy sauce, vinegar, and water. Microwave for 15 sec. Mix.
4. Immediately after the tempeh is cooked, place it in a large bowl and drizzle with the hot liquid mixture (if liquid has cooled, reheat in microwave before drizzling). Toss using two spatulas so tempeh is evenly coated with liquid. Let sit 5 min and toss again. Let sit another 5 min and toss. All liquid should be absorbed.
5. Toss with olive oil and black pepper.
6. Add tempeh to air fryer and cook at 375°F for 5 min.

Notes

• Serve with Garlic-Lemon-Cashew Cream. I am addicted to this sauce.
• I usually serve this with cauliflower or brussels sprouts over rice. See Vegetable recipes [under construction].