Stir the soy sauce, maple syrup, apple cider vinegar, garlic, paprika, cumin, and sriracha together in a small bowl or container.

Cut the tempeh into pieces of your choice of size and shape. For baked or pan-fried, small cubes or triangles work well. For grilled tempeh, larger slabs are preferable.

Place the tempeh into a small bowl or shallow dish. Pour the marinade over it and gently stir a few times to distribute everything.

Allow the tempeh to marinate from anywhere between 30 minutes and 24 hours. Be sure to cover and chill the tempeh if you're planning to marinate for more than 2 hours.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Arrange the tempeh pieces in an even layer on the baking sheet.

Bake the tempeh for 20 to 25 minutes until darkened slightly, turning the pieces about halfway through.

Coat the bottom of a medium nonstick skillet with 1 tablespoon of oil and place it over medium heat.

When the oil is hot, add the tempeh pieces in an even layer. Cook the tempeh for about 10 minutes, flipping the pieces about halfway through, until the pieces are lightly browned and caramelized. Optionally, drizzle the pieces with any leftover marinade while they cook.

Lightly oil your grill and build a medium fire.

Place the tempeh pieces on the grill and cook them for about 10 minutes, until darkened and slightly charred, turning them halfway through and drizzling them with any leftover marinade periodically.