for the tempeh:

1 lb. tempeh, cut into blocks and marinated
1&1/2 cups yellow or mirabelle plum jam (see below)
oil for braising the tempeh
2-3 yellow or mirabelle plums as garnish

for the marinade:

1/3 cup soy sauce or tamari
1/2 cup water
1/4 teaspoon garlic
1/4 teaspoon ginger
1/4 teaspoon Chinese 5 spices
dash Tabasco

Bowl of fresh yellow plums, harvested in our farm garden. (Harald Walker)

for the chutney:

1 & 1/2 cups yellow or mirabelle plum jam (recipe link below)
1/2 cup golden raisins
1 onion, minced
1 tablespoon oil
1/4 cup vinegar
dash or 2 cayenne pepper (optional but nice)
pinch salt
depending on how sweet the jam is, you may want to add a bit of sugar