Cut Tempeh in half and then cut each half crosswise so you end up with 4 thin patties.
Bring remaining ingredients to a boil in a medium pot. Add Tempeh, cover and simmer for 10 minutes.
Remove Tempeh and drain on paper towels.
Heat 1 teaspoon oil in a skillet over medium heat. Place Tempeh in pan and fry 1 minute per side or until golden.