Cut the tempeh in half and then cut each in half again, lengthwise to create 4 thin slabs
Spread the ginger slices out on the bottom of a frying pan. Heat the skillet on medium high. Add the dill, mirin, tamari, sea kelp, dill, honey, sugar, garlic. Place the tempeh slabs on the top of the ginger. Fry for a few minutes until almost all of the oil is absorbed. Flip the tempeh over and add the water. Cook for a few minutes until tempeh absorbs the water and is brown on both sides. Serve garnished with parsley or scallions. Serve in sandwiches with lettuce tomato, sprouts, red onions, tofu, mayonnaise and mustard.