Slice tempeh into triangles. Cut the block of tempeh in the middle lengthwise. Cut into 4 pieces width wise so that you end up with 8 smaller rectangle pieces. Cut those rectangles in half to make triangles. 

Place in a small casserole or pyrex dish. 

Mix all of the marinade ingredients in a bowl. Pour over the tempeh and mix so all pieces are covered. Let marinade for 3-24 hours covered in the fridge. Stir throughout the time it is marinating. 

When ready to cook, preheat the oven to 375F. Roast in the oven for about 30-40 minutes until the marinade is soaked up by the tempeh. 

Serve with quinoa or rice and veggies or on a wrap. If you like, you can make extras of the sauce to pour over your rice/quinoa bowl.