Step 1

Stir the water, soy sauce, maple syrup, paprika, onion powder, and garlic powder together in a small bowl.

Step 2

Place the entire block of tempeh into a medium skillet or saucepan, and pour the soy sauce mixture over the tempeh.

Step 3

Place the pan over medium heat and bring the liquid to a simmer.

Step 4

Allow the liquid to simmer for about 5 minutes, flip the tempeh, and then allow it to simmer for another 5 minutes. Spoon some liquid over the tempeh every so often while cooking, and add water to the pan if the liquid dries up before 10 minutes is up.

Step 5

While the tempeh cooks, combine all of the barbecue sauce ingredients together in a small saucepan and place it over medium heat.

Step 6

Bring the mixture to a simmer. Allow it to cook for about 10 minutes, adding a splash of water if it gets too thick.

Step 7

When the tempeh is finished cooking, remove it from the pan, and if needed, deglaze the pan with a bit of water.

Step 8

Wipe out the pan and coat the bottom with the oil.

Step 9

Place the pan over medium heat. When the oil is hot, add the tempeh. Cook for about 5 minutes on each side, until browned and crisp.

Step 10

Remove the tempeh from the pan and transfer it to a plate.

Step 11

If you plan on baking your tempeh, preheat the oven to 400°. If you plan on grilling it, oil your grate, light your grill, and build a medium flame.

Step 12

Brush the tempeh with about half of the barbecue sauce.

Step 13

If baking the tempeh, place it on a baking sheet or in an oven safe skillet. Bake for about 10 minutes, until the sauce dries up in spots.

Step 14

If grilling, place the tempeh directly on the grate and grill until lightly charred in spots, about 8 minutes.

Step 15

Slice the tempeh into strips and serve with the remaining barbecue sauce on the side. Sprinkle with scallions if you like.