Slice the tempeh in 1/8 -1/4 inch slices the short side and place in a shallow dish.
In amall jar or bowl, whisk together the marinade ingredients to combine completely. Pour over tempeh in the dish making sure each piece gets covered. Cover and refrigerate for at least 1 hour and up to 24 hours. Of course the longer marinade time allows the tempeh to absorb more flavor.
Heat a non stick skillet over medium heat, or set an electric griddle to 350 degrees. Place marinated tempeh slices on the pan or the griddle in a single layer, and brush with extra marinade. Cook about 3 minutes per side being careful to not burn it. Keep applying leftover marinade until you have used it all.
Remove fro heat and let cool slightly. Store leftoves in a covered container in the refrigerator.
Serve on toasted bread with lettuce, tomato, avocado and vegan mayonaisse. Serve with tofu scramble, pancakes or waffles. Top your favorite veggie burger or add it to pita pocket with greens or include it in a wrap with fresh veggies and your favorite spread like hummus, mayo or a vegan cream cheese spread. Crumble over a baked potato or mashed potatoes.
