Cut the tempeh into quarters and slice each quarter into thin strips (about 16 strips). In a large frying pan, blend the remaining ingredients. Add the tempeh and turn each strip over a few times to coat in the marinade.

Turn heat to medium-low and cook the strips for about 5 minutes, until the sauce has begun to evaporate and the bottoms are browned. Turn the strips over and continue to cook the other side, pushing the bacon back and forth occasionally to prevent sticking, until the liquid has been absorbed and the bacon is browned and crisp on the outside, another 5-10 minutes. If the liquid is absorbed too quickly, add a little more water, as needed. Turn off the heat and set aside.