Bring a large pot of water to a boil.  Add the tempeh and reduce the heat to a simmer.  Cook for 10 minutes, and then remove the tempeh with a slotted spoon.

{I learned this method of boiling before marinating and cooking from Veganomicon.  It is supposed to help remove the bitterness of the tempeh–which I didn’t even notice before–and help soak up the marinade better.  With the latter, I concur.  This tempeh definitely absorbed the flavors of the marinade nicely.}

Meanwhile, whisk together the marinade ingredients in a bowl large enough to fit the tempeh.

{If you are going to use the tempeh for a stir fry, you can cut it into smaller pieces now}  Put the tempeh in the marinade and use your fingers to flip it around to ensure all sides get covered.  Allow to marinate for an hour.

Preheat the oven to 375 degrees.  Spray a baking sheet with cooking spray.  Put the tempeh on the tray, spread out so the pieces aren’t touching each other.  Allow to bake for 12-15 minutes, then turn the tempeh over with a spatula and bake another 10 minutes.