Cut tempeh into desired pieces. You can slice them into triangles (shown in the photo), into 3/4 inch x 3/4 inch cubes or in strips about 1/4 inch in thickness.
Optional step: if you want to get rid of the slight bitter taste tempeh has, steam the tempeh in a steamer basket for 10-12 minutes. I find the marinade masks the bitter flavour really well so usually skip this step but if you're new to tempeh I do recommend doing it.
Add the marinade ingredients into a shallow bowl and whisk until combined. Add the tempeh and toss until they're all evenly coated in the marinade. Let it sit for 2-3 hours (preferably overnight).
Baked Method: Pre-heat oven to 400 F. Place the tempeh on a parchment / silpat lined baking tray and arrange tempeh so they are not touching each other. Bake for 23-25 minutes, flipping them half way (at 12 minutes).
Air Fry Method: Pre-heat air fryer to 375 F. Air fry for 15 minutes, flipping them half way (at 7 minutes).
Stove Top Method: Place the tempeh into a nonstick skillet over medium high heat. Cook each side for about 4-5 minutes or until heated through and slightly browned and crispy on the outside.
Serve over rice (or grain of choice), noodles, salads, in sandwiches or enjoy straight off the pan.
*To Make it Soy Free: Use black bean tempeh or hemp tempeh instead of soy.
**To Make it Gluten Free: Use tamari instead of soy sauce.