Tangy Tempeh with Peanut Sauce

Total servings: 4
 
2 Tbsp vegetable oil               
4 Tbs soy sauce         
2 Tbs vinegar              
1/3 cup rice wine        
1 clove garlic, minced           
8 oz  tempeh strips  (or small cubes)          
1 cup peanut butter   
2 Tbs honey    
2 Tbs soy sauce         
2 Tbs vinegar              
1 tsp fresh gingerroot, minced         
2 cloves garlic, crushed        
salt and pepper to taste         
1/2 cup hot water    

To make the marinade mix the first 5 ingredients. Put the tempeh  in a wide frying pan. Pour the marinade over the tempeh. Bring to a boil and simmer over low heat during 15 minutes. Turn tempeh a few times. Uncover and cook until the tempeh is nearly dry.

To make the peanut sauce mix in a blender the peanut butter, honey, soy sauce, vinegar, ginger, garlic, water, salt and pepper.