Lightly grease a large skillet then warm over medium heat. Using your fingers, crumble the tempeh into the skillet and cook for about 7 minutes, until light golden brown, while stirring intermittently.In a medium-size bowl, whisk together the tamari, maple syrup, paprika and garlic powder. Add the cooked tempeh to the bowl and stir until evenly coated. The tempeh should absorb all of the liquid and seasoning.Transfer it back to the skillet and cook for about 7 more minutes, until edges are somewhat crispy. Serve immediately or allow to cool before transferring to a sealed container for storing. Leftovers can be stored in the refrigerator for up to 5 days.