Charred Radicchio with Crispy Tempeh and Walnut-Parsley Sauce (v, gf)

I stayed up too late the other night thinking about how to eat tempeh. Fresh tempeh (as in not pasteurized) has a nutty taste, and the most wonderful crunchy, crumbly texture when cooked on the stove or oven in plenty of fat. I liked the idea of serving it in a dish where its taste and texture could stand out, rather than burying it in a stew or a sweet…