Slice the tempeh into bite-sized strips and add them to a large container/tupperware.
In a pourable jar (e.g. pyrex jar) mix soy sauce, rice vinegar, sesame oil and maple syrup. Add 1 tsp of sriracha and taste the marinade. If you like it spicier, add some more sriracha to the mix to taste.
Pour the marinate into the container, close and shake it well. Then leave it in the fridge for at least 60 minutes, ideally overnight.
Once the tempeh has marinated long enough, take it out of the fridge and heat up a non stick fry pan.
Fry the tempeh on each side for about 4-5 minutes until golden brown. I like to add the left over marinade into the fry pan too.
Add the tempeh to your favourite stir fry, curry or use it as a burger patty. Enjoy!