Here's the maple-glazed tempeh recipe from Thanksgiving. Fortunately, the weather is usually fine here for grilling outside, but I expect it could also be done on a griddle or grill pan indoors. You'll probably want to make a double-batch, 'cause it's crazy good both on its own and as a sandwich filling.
2 8-oz packages tempeh
1/4 c + 2 T liquid aminos or low-sodium soy sauce
1/4 c + 2 T maple syrup
1 T rice vinegar
4 cloves garlic, crushed
1/4 t cayanne
With tempeh flat on the cutting board, cut each block in half, then cut each half into 2 triangles. You now have 8 chubby triangles. Halve each triangle horizontally to make 16 thin triangles.
Steam tempeh for 15-20 minutes if you want a milder tempeh flavor. Let cool.
Mix ingredients together, and pour over tempeh to marinate. Let marinate, covered and refrigerated, about 24 hours, basting occasionally.
Get the grill nice and hot, and grill for 2-3 minutes per side, basting with extra marinade.