Soy and Ginger Glazed Tempeh

This marinade is based on one from Annie Somerville's Fields of Greens cookbook.

1 package tempeh, cut into 1/2 inch cubes.
2-3 Tbsp canola oil
1/4 cup soy sauce
1/4 cup + 2 Tbsp water
1/4 cup mirin (sweet cooking sake)
2.5 Tbsp sugar
2 Tbsp toasted sesame oil
3/4 tsp dry mustard
1 Tbsp grated fresh ginger
2 cloves garlic, pressed

Stir-fry the tempeh cubes in the canola oil over medium-high heat, until browned on all sides.

Meanwhile, combine the remaining ingredients, for the marinade.

When tempeh is done, add marinade, combine well, and then reduce heat to low-medium.

Cook, uncovered and stirring frequently, until marinade is reduced at least by half, and has thickened considerably, coating the tempeh (20 minutes or so).

Serve warm.