Cut Tempeh into strips approximately 1 to 1 1/2 inches thick. Place in plastic covered container with soy sauce and garlic powder for 2 hours in refrigerator.
After 2 hours drain soy sauce and discard. Heat Grape seed oil to medium in a large frying pan with lid. Place Tempeh strips in Oil and brown on each side, remove from oil, sprinkle with salt and drain on towels to remove extra oil. (Note you want these crisp and medium brown.).
Sauce: Mix Veginase and black pepper, red pepper in small container, mix well use for dipping.