Mix the vinegar, syrup, oil, tamari, garlic and thyme in a 9x9 glass baking dish, and place the tempeh in the dish ensuring the slices are equally spaced. They should be about half-submerged
Cover the dish with foil and bake in the oven for 20 minutes
Remove from the oven and flip each slice over, return to the oven uncovered and cook for a further 20 minutes
Remove from the oven and place the tempeh slices onto a serving dish
Pour the remaining liquid into a small saucepan, bring the saucepan to the boil and then reduce to simmer for 7-10 minutes, stirring frequently, until the liquid becomes a sticky glaze
Pour the glaze over the top of the tempeh
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/sticky-maple-balsamic-glazed-tempeh/