1. Preheat oven to 400°F and prep a baking sheet with a layer or aluminum foil.

2. First, par-boil your tempeh. Remove from packaging and place in a small to medium sized frying pan. Cover with water. Avoid filling the pan full right to the top with water so it doesn’t boil over. You need just enough water that the tempeh is slightly covered.

3. Next, place pan on element on high heat and cover. Bring to a boil. Once boiling, set timer to 30 seconds and then flip tempeh and boil for another 30 seconds. You don’t want to boiling tempeh for too long or it will begin to lose its firmness.

4. Remove heat and remove tempeh from water using tongs or a spatula. Place on a cutting board and cut into 1 inch cubes. For one block of tempeh, this will be about 25-30 cubes.

5. Now, make your 5 ingredient marinade. Combine all ingredients into a large bowl or shallow dish. Whisk to combine.

6. Add tempeh into marinade. Let sit for 5-10 minutes, turning once or twice to ensure entire cube is covered in marinade. The tempeh will quickly absorb the marinade so no need to let it sit for a long period of time.

7. Remove tempeh cubes from marinade and place on aluminum-covered baking sheet. Place in oven on the centre rack.

8. Bake for 8-10 minutes. Remove from oven, flip and bake for another 8-10 minutes. To crisp up tempeh even more, keep it in the oven for an additional 30-45 seconds on broil, keeping a close eye on it to ensure it doesn’t burn.

9. Remove your baked tempeh and let cool before serving. This marinated tempeh goes great with salads, stir-fry or buddha bowls. Enjoy!