• Cut the tempeh into thin slices and place them into a dish that is not too large so the slices can soak well in the marinade in the next step or use an environmentally-friendly zip-lock bag.
• In a mixing bowl, whisk all the marinade ingredients together. Taste the marinade and adjust with more maple syrup for a sweeter marinade or more chili for a spicy sauce.
• Pour the marinade over the tempeh slices, cover the dish with plastic wrap, and set aside for 2 hours in the fridge or overnight for the best flavors. I recommend flipping the slices after 1 hour so both sides are well marinaded, especially if the dish is slightly too wide. If in a bag, you don't have to do anything.

Cooking Tempeh

• Warm 2 teaspoons of sesame oil in a non-stick pan over high-medium heat.
• Add the slices, next to each other, don't overlap them. Cook for 3-4 minutes until it gets dark brown and it dries out on the side of the slices.
• Flip the slices and keep cooking on the other side. Add a bit more oil if it sticks too much. Cook for 2-3 minutes.
• At the end, splash some of the marinade on the hot pan. It will sizzle and add flavor and a sort of caramel-like sauce to the tempeh.
• Serve with my peanut dipping sauce, coconut jasmine rice, noodles, or air fryer sweet potato cubes.