While searching tempeh recipes on line, I found many suggested cutting the tempeh and steaming it for 10-15 minutes in order to remove any bitterness and allow it to soak up the marinade.  I found this resulted in a very tasty tempeh in this recipe, which uses only a small amount of a fairly light marinade.  

Ingredients:

8 oz. of tempeh
2 Tbsp corn oil
2 Tbsp soy sauce
1 Tbsp lime juice
1 bell pepper

4 1/2 oz mushrooms 
1/2 jalapeño, with or without seeds
1 small onion
​2 cups of raw spinach
1 Tbsp of cilantro

Directions:

Cut the tempeh into 1 inch squares and steam in a steaming basket for about 12 minutes.  While steaming the tempeh, mix the soy sauce and lime juice together and put in a shallow rimmed dish like a pie plate.  Add the tempeh and marinade for at least an hour, turning a couple of times.  (May marinate all day.)  
​   Slice the peppers mushrooms, and jalapeño and onion.  
   Heat the oil in a large skillet over medium heat.  Sauté the tempeh with its marinade until the tempeh brown.
    Remove the tempeh to a dish and add more oil if necessary.  Sauté the mushrooms and remove to the dish with tempeh.  Then, adding more oil if necessary, sauté the peppers and onions, add the tempeh and mushrooms back, add the spinach and cilantro and serve when it's all warmed through and the spinach is wilted to your liking.