So simple. Sweet and salty with a kick from raw ginger.
~3 tbsp Soy Sauce*
~1 tbps White wine vinegar*
1 tsp sugar
a splash of red wine
freshly grated ginger and garlic to taste
*very approximate; as with most of my cooking, I didn't pay attention to how much of anything I added. If it doesn't taste awesome, just play around with it!
Poured over thinly sliced tempeh and marinated for a couple minutes. Then cooked up in a pan until crispy.