Wash the figs and cut them into 4 parts. Put a little bit of oil on a non-stick pan, distribute the figs in wedges and let it brown. Remove the figs from the pan and keep them warm.
In the meantime, in the same pan you prepared the figs, lay the tempeh cut into slices about half a centimetre thick, and let them brown well on both sides. Repeat until all the tempeh is complete.
Serve the golden tempeh with the warm figs, a few grains of coarse salt and some mint leaves. Serve hot.