This is tempeh simplicity. Quick, simple and delicious to make. 
Ume-Tempeh
- 1 pound Rhapsody Tempeh
- 2 Tbsp Sunflower Oil
- 2 Tbsp Umeboshi Vinegar (to taste)
Cut the tempeh into .5 inch cubes or strips that are .25 inches thick. Place the tempeh in the steamer and steam for 10-20 minutes (this is a good time to work on other parts of your meal). When done steaming, heat up a cast iron skillet on medium heat and pour in the sunflower oil. Add the tempeh and brown the strips or sautee the cubes. When as uniformly brown as possible turn off the heat and sprinkle the umeboshi vinegar as evenly as you can. Eat hot as a side dish or use as an ingredient in a stew, stir fry or salad!
How might one make this recipe work for a a individual who has stopped cooking with oil and air-fries before marinating his/her tempeh?
I do not have much experience with air-fries, but I would think that it would air-fry better if it was thin strips instead of cubes and perhaps sprinkle the umeboshi vinegar half way through air-frying the tempeh and again at the end to keep the tempeh moist.
I hope this helps,
Neal