I've found that the ways I like tempeh best are recipes that include some sugar. I love the sweet curry glaze that I'm including below, tempeh bacon where the marinade includes some maple syrup, and the baja grilled tacos from V'con, but I add a couple of tablespoons of agave to it. What I find is that a little bit of sweet makes the marinade flavors seem to penetrate better. I made the taco recipe as written for my BIL one time, he's diabetic and so I left out the agave, and it was bland and dull-tasting.
1 8oz package tempeh
3 tbs prepared mustard (I used half yellow and half spicy brown)
1 clove garlic crushed (ok, I used 3, but they were tiny and I garlic)
1/4 tsp minced ginger (omit this if you want, I have prepared ginger in the fridge)
1/2 tsp salt
1 1/2 tsp curry powder
1/4 cup apricot jam
Preheat oven to 350
Slice the tempeh in half across the length, and then split it so it is thinner. I then cut mine into triangles, but I'm weird. Mix together all of the other ingredients, and dip the tempeh into the sauce, coating it on all sides. Lay the tempeh into a parchment lined pan (you don't want to have to try to clean this glaze off your pan. Trust me) and bake for 25 minutes total, flipping it twice, and adding part of the rest of the sauce each time you flip it.
Serve over rice.