Slice tempeh into uniform strips, cubes, or triangles about half an inch thick for even browning. If marinating, soak at least 30 to 60 minutes before cooking. Pat completely dry before the pan — surface moisture will steam instead of sear. Have about 1 tablespoon of high-heat oil like avocado oil ready for medium-high heat.

Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers. Add tempeh in a single layer — work in batches to avoid crowding. Cook undisturbed for 4 to 5 minutes until the underside is deep golden brown, then flip and cook another 4 to 5 minutes. Total sear time is 8 to 10 minutes. If glazing, add marinade or sauce after both sides are seared and simmer for 5 to 7 minutes, turning a few times, until the sauce thickens and clings. Reduce heat slightly during the glaze stage to prevent burning.

Tempeh is done when both sides are deep golden brown with a firm, slightly crisp surface. No internal temperature target — doneness is visual and textural. If glazed, the sauce should coat the back of a spoon and cling to each piece. Serve immediately. Common mistakes: flipping too early (if it sticks, wait 30 to 60 seconds), and adding marinade before searing (sear first, then glaze).