Take the tempeh out of the package, then slice it in half width-wise to create little triangles. For a total of 32 triangles per package of tempeh, cut each half in a star pattern to yield 16 miniature triangles.

Combine the maple syrup, balsamic vinegar, tamari, 2 teaspoons of oil, and minced garlic in a small bowl. Place the tempeh triangles in a shallow dish with a lot of surface area, cover with the maple-balsamic marinade, toss to coat, and refrigerate for one to twenty four hours. If possible, stir the mixture once or twice while it marinates.

Pan-glaze the tempeh by heating 1 Tablespoon avocado oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple balsamic marinade into the pan with the tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.

Once the sauce has thickened and all tempeh pieces are coated, the tempeh is ready to be served. I recommend serving it over rice, cauliflower rice or another grain and a veggie side.