Cut the tempeh into long thin strips and set aside. In a shallow bowl, stir together the vinegar, tamari, ginger and garlic. Add tempeh and mix to cover. Let tempeh marinate for 5 minutes. In a nonstick skillet, heat oil on medium high heat and saute the tempeh for approximately 8 minutes, until it is golden and crisp. If necessary, add a little more oil to prevent sticking.