Tempeh - Rule # 1

The key to awesome tempeh is 

to marinade, and roast it first.

Marinade for a little while before baking - if time permits.

Yum - golden brown

Cut the tempeh into strips, cubes or squares.

Lay on an roasting pan - one layer. Sprinkle some good tamari (not soy sauce*), a bit of oil and water, to about half way up. Swish it around a little. Bake at 300 until golden brown. Can be served as is but I love to, add it to any recipe that uses tempeh or as a substitute for tofu or meat.
Great in wraps with some peanut sauce or a TLT (Tempeh, lettuce and tomato).

I make a full tray - so that I have enough
for a few meals for a week.

Doing this really locks in some favor. Tempeh right out of the bag is pretty bland. 

 Check back for my recipe for maple walnut tempeh!

I consider tamari in the same terms as wine.
There are all kinds of tamaris and grades - it has a richer, mellow
taste than soy sauce. The average soy sauce is has a very
specific flavor that goes well with asian style recipes and a salter taste.
Tamari lends itself to well to many different dishes. 
Tamari and soy sauce are produced in different ways. Traditional tamari 
is a by product of miso and soy sauce is make directly from soy beans.
A good tamari is like a fine aged wine...some soy sauce 
(not all) are like wine in a box.