Kung Pao Tempeh Triangles

• 13 cup maple syrup
• 13 cup brown rice syrup
• 13 cup low-sodium tamari or soy sauce
• 2 Tbs. toasted sesame oil
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. red pepper flakes
• 1 tsp. paprika
• 1/2 tsp. minced fresh ginger
• 1/2 tsp. chili powder
• 1/4 tsp. cayenne pepper
• 2 8-oz. pkgs. 5-grain tempeh, sliced in half width-wise, each half cut into 4 triangles

1. Whisk together maple syrup, rice syrup, tamari, sesame oil, garlic, red pepper flakes, paprika, ginger, chili powder, cayenne pepper, and 2 Tbs.
2. water in glass baking dish.
3. Arrange tempeh triangles in marinade, and turn to coat.
4. Cover, and marinate in refrigerator 4 hours, or overnight, turning occasionally.
5. Preheat broiler.
6. Line broiler pan with aluminum foil.
7. Transfer tempeh pieces to broiler pan, and reserve marinade.
8. Broil tempeh 3 minutes on each side, or until triangles are golden brown and heated through, brushing tops with reserved marinade when turned.
9. Bring remaining marinade to a boil in saucepan.
10. Serve tempeh triangles drizzled with sauce from marinade.

maple syrup, brown rice syrup, soy sauce, sesame oil, clove garlic, red pepper, paprika, fresh ginger, chili powder, cayenne pepper

Taken from www.vegetariantimes.com/recipe/kung-pao-tempeh-triangles/ (may not work)