1 eight-ounce package tempeh
2 tablespoons olive oil
¼ cup maple syrup
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 tablespoons orange juice
1/2 tablespoon finely grated ginger
1 teaspoon hot pepper sauce, optional
1/2 teaspoon minced garlic or garlic powder
1 teaspoon herbes de Provence (or any dried herbs on hand)
Salt and pepper, to taste
Make the marinade by whisking together the olive oil, maple syrup, soy sauce, balsamic vinegar, orange juice, ginger, hot sauce (if using), garlic, herbs, salt and pepper in a large bowl. Pour half of the marinade in a small container and set aside for glazing the tempeh later.
Slice the tempeh into ½-inch slices or cut into bite-sized cubes. Add the tempeh to the marinade in the large bowl and toss to coat the tempeh on all sides. Cover with plastic wrap and marinate in the refrigerator 30 minutes to 12 hours.
Heat a generous film of olive oil in a large pan over medium-high heat. Fry the tempeh 2 to 4 minutes per side or until golden brown all over. Drizzle the remainder of the marinade reserved earlier over the tempeh, tossing for a few minutes to glaze the tempeh. Remove from heat. Serve with a salad or veggies.