Third tempeh experiment has proven successful. I tried to recreate Whole Food's Barton Spring Sandwich replacing the roasted turkey with tempeh bacon.

Ingredients:
Baguette
Tempeh bacon
Stonewall Kitchen's Fig & Ginger spread
Field greens mix
Caramelized onions

I also made tempeh bacon for the first time using this recipe. It turned out well. I had to make a slight adjustment, we were out of edible maple syrup and I replaced it with agave syrup. I think it would have been better with more of a maple flavor.

I had an intense lunch making adventure Tuesday morning, and I now see why Whole Food's gourmet sandwiches are $7.99. It took about an hour to make the bacon (after marinating over night) and caramelizing the onions.

We made orange pan-glazed tempeh tonight, and indeed, it was not a terrible mistake. It was my first time cooking with tempeh, and it was weird. Our tempeh was by WestSoy and had the texture of a rubberized a rice krispie treat. I think if someone needed a replica of a rice krispie treat for a restaurant window (this concept is quite popular in Japan) they should find some tempeh. Another weird thing, tempeh is made with fungus and will often have black spots once removed from the packaging. Eww...I had do some googling to make sure I wasn't going to die. Not dead, yet.
 
The recipe is from Heidi Swanson at 101cookbooks.com. The Heidi's pictures are great. If you can get over the idea of mold and rubbery rice krispie treats, I definitely recommend it.
 
Thanks to the Javanese (for inventing) and Whole Foods for introducing me to tempeh. I'll use it in the future as a protein source.
 
I've included a picture with a fork and chopsticks to appeal to a wide range of utensil users.