Marinated tempeh

For 4-6 people:
300 g tempeh
60 ml of tamari
90 ml extra virgin olive oil
100 ml of water
150 ml cider vinegar
150 ml white wine
1 large red onion
3 cloves of garlic
8 fresh Sage leaves

Cut tempeh into slices about half a centimetre thick, sprinkle with tamari and leave to rest for at least half an hour.
Chop the garlic and Sage and cut the onion into thin slices.
In a large skillet put warm 50 ml oil, fry the marinated tempeh on both sides until golden brown is a beautiful complexion and place it in a container.
In the same oil fry the chopped garlic and Sage and onion slices until it is browned; now add the remaining oil, wine, Apple Cider vinegar and water.
Bring to a boil for one minute and pour over fried tempeh previously placed in the container.
Let sit for at least two or three hours before serving: the more you give the more tasty!