I'm assuming tempeh is safe because I've never heard otherwise, but if that's not the case please let me know. The brand I used, Soy Boy, contained soybeans, brown rice, millet, barley, and rye. This was my first time cooking with tempeh, and it turned out great! 
Quick Sweet Stirfried Tempeh
(Makes 2 servings)
Ingredients:
200 g tempeh, approximately (1 block--I used Soy Boy low fat)
1/2 teaspoon cayenne pepper (I use a pinch of black pepper instead)
2 Tablespoons soy sauce
1 1/2 Tablespoons raspberry jam
1 teaspoon curry powder
2 Tablespoons white wine vinegar
1/2 teaspoon salt, to taste
1/2 teaspoon cornstarch, mixed in a little cold water for thickening
canola oil
1. Chop the tempeh into bitesized cubes.
2. In a bowl mix the cayenne, soy sauce, jam, curry powder and white wine vinegar.
3. Add the tempeh and coat well.
4. Leave in the refrigerator to chill if possible.
5. In a small wok or frypan, heat a tiny amount of canola oil and add the tempeh.
6. Allow to brown a little and stir continuously.
7. Add the cornstarch dissolved in water and allow to thicken.
8. Add salt to taste.
9. Serve with white rice or a side salad.
Note: Next time I make this I might make a little extra sauce and reserve it to pour over the rice!
Adapted slightly from a recipe by Missy Wombat at www.recipezaar.com
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Quick Sweet Stirfried Tempeh
