Pre-heat the oven to 375 degrees Fahrenheit.

Cut the block of tempeh in half width-wise, then slice each half section width-wise into 13 thin strips, for a total of 26 strips for the entire block.

Put all of the marinade ingredients (everything except the tempeh) into a shallow pan, such as a 9.5″ pyrex pie plate. Mix the ingredients together well.

Lay the tempeh strips in the pie pan and turn them over several times to fully coat each side with the marinade.

Let the strips marinate for one hour. Turn them a few times while marinating to be sure both sides absorb the liquid (try not to eat them!).

Line a baking pan with parchment paper and lay the strips out side-by-side.

Bake at 375 degrees for 15 minutes. Flip and cook for 15 minutes longer or until crisp. You can also broil them for a couple of minutes at the end to crisp them up more, but be careful not to burn them.

Let the strips cool on a wire rack. They will crisp up more as they cool.

Serve to your dog and watch him go crazy!

Store leftovers in an airtight container for up to four days.