Mix together soy sauce and water in a large frying pan. Add the tempeh strips in a single layer and cook for around 5 minutes over a medium heat once the mixture starts to simmer. Then, flip the tempeh and steam for 5 minutes more.
¾ cup water, ¼ cup soy sauce, 14 oz tempeh
Preheat the oven to 180 degrees C/350 F and line a baking tray with parchment paper.
Add the ketchup, water, sriracha, soy sauce, maple syrup, apple cider vinegar, garlic, cumin, onion powder and cornstarch to a frying pan or saucepan over a low-medium heat. Whisk continuously, until the sauce thickens.
¾ cup ketchup, ¼ cup water, 2 tbsp sriracha, 3 tbsp soy sauce, 2 tbsp maple syrup, 3 tbsp apple cider vinegar, 2 cloves garlic, 1 tsp cumin, 1 tsp onion powder, 1 tbsp cornstarch
Add the tempeh strips to the baking tray. Brush them with around ½ of the sauce on both sides, then bake for 25 minutes. Flip half way through.
Mix together the tempeh with the rest of the sauce, and serve.
To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.
Adjust the spices you use depending on personal preference. If you don’t want the sauce to be as spicy, leave out or reduce the amount of sriracha.
Don’t leave the tempeh in the oven for too long - it can dry out pretty quickly.
To make ahead of time, bake the tempeh as instructed above, and store it separately from the rest of the sauce in the fridge for up to 3 days. When ready to serve, stir together with the sauce on the stove over a medium-high heat to warm up.