1 8-ounce package tempeh
1 tablespoon ginger juice
1 tablespoon tamari
1 teaspoon prepared mustard
2 tablespoons water
- Cut tempeh into quarters and then again into eighths.
- Combine ginger juice, tamari, mustard and water and pour over tempeh.
- Cover and refrigerate for at least 30 minutes.
- Bake at 350 degrees for 20 minutes and then turn and bake for another 15 minutes.