Veganomicon's Hot Sauce-Glazed Tempeh

Last weekend, I made the Hot Sauce-Glazed Tempeh from Veganomicon along with some steamed green beans. It became my lunch for 4 out of 5 days last week and it was something I looked forward to eating every day. Instead of wine, I used 3 tablespoons of red wine vinegar plus enough water to make 1/2 cup of liquid. I used 3 cloves of garlic instead of 2 and I dumped in a bunch more hot sauce than called for because I wanted to finish the bottle I had. I ended up marinating the tempeh for approximately 8 hours. I cut it into 8 thin triangles instead of 4 thicker ones because I wanted to make sure that the marinade really permeated the tempeh. The recipe gives different options for cooking the tempeh and I chose the broiling option, which worked out wonderfully. Once the tempeh was cooked, I took the remaining marinade and whatever liquid was left over from the broiling, added about 1 tablespoon of cornstarch and heated it over a medium-high flame in a saucepan until thickened. That made for a wonderful sauce that I literally scraped out of my containers with a spoon after I finished the tempeh each day. ;)