Grilled Tempeh Burgers

Tempeh is definitely my favourite food now and especially since I have found a store in Kofu that sells it (300 yen for 120g--but it is well worth it!) These burgers are the most delicious I have had since leaving Byron Bay and the gorgeous beet, soynaise and sweet chilli lentil burgers of Fundies Cafe. I made some modifications to make it lower in calories and it was just as good! Makes 2 burgers.

Modified from the following website: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=458797

Ingredients:
120g package tempeh
water
2 Tbsp low-sodium soy sauce
1 tsp vegetable oil
1 tsp grated peeled fresh ginger
Dash chilli powder
1 garlic clove, minced
4 slices thick wholegrain bread

ketchup
1 tomato, sliced
2 slices onion
1/2 cup alfalfa sprouts

Method:
1. Slice tempeh widthwise so you have two thin squares
2. Combine garlic, ginger, chilli powder, soy sauce, and oil in a small tupperware container (I used a square ziploc one and it was the perfect size).
3. Add a bit of water.
4. Add tempeh and put in enough water so the marinade just covers the tempeh (this is why a container with a smaller base is better.)
5. Marinade over night or for a few hours at least.
6. Heat a non-stick frying pan over maximum heat.
7. Cook tempeh in marinade until outside starts to brown (/blacken) and liquid is mostly evaporated.
8. Place tempeh and veggies on bread, top with ketchup and another slice of bread.
9. Enjoy.

The second time I made these I tried not using oil at all and the burgers really didn't soak up the flavour as much. I am not expert on marinades, but it seems the oil is really a necessity.