Fill a medium saucepan with about an inch of water. Cover and place over medium heat, and bring to a boil. Place the tempeh pieces in a steamer basket and then transfer the steamer basket to the saucepan. Put the lid on top and steam the tempeh for 10 minutes. Line a dinner plate with a clean kitchen towel and set it near the stove.

While tempeh is steaming, in a medium bowl whisk together the Dijon mustard, yellow mustard, and maple syrup. Set aside.

Turn the heat off under the steaming saucepan once the ten minutes are up. Using tongs, transfer the steamed tempeh pieces over to the towel-lined plate. Pat the pieces dry.

Place a large skillet over medium heat. Pour in 1 tablespoon of the olive oil and swirl it around. Place all of the tempeh into the skillet in a single layer. Let the one side of the tempeh get nice and brown before stirring, about 3-4 minutes. Stir and flip the tempeh pieces over and season liberally with salt and pepper. Let the other side of the tempeh brown for another 3-4 minutes. If the pan is getting dry, add a little extra glug of olive oil.

Once evenly browned, remove the towel from your dinner plate and transfer the tempeh back over to that plate. Return the skillet back to the stove over medium heat.

Pour in the remaining olive oil and swirl it around. Add the shallots to the skillet. Saute the shallots until very soft and translucent, about 5 minutes. Lower the heat if they’re starting to brown too fast. Add the chili flakes and thyme and cook for another full minute. Finally, add the garlic and cook for another full minute, stirring occasionally.

Add all of the browned tempeh back into the skillet and give it a stir. Pour in the white wine. It should start boiling and bubbling immediately. Let the alcohol cook off for about 30 seconds. Then, pour the mustard and maple syrup mixture into the skillet and stir to coat the tempeh pieces. You want the sauce to be very lightly simmering at this point. Let it simmer away for about 2 minutes.

In the same bowl that you had the mustard and maple in, whisk together the ¼ cup of water, miso, and arrowroot. Add this slurry into the skillet and stir to combine with the tempeh. Add the lemon juice and stir once more. The sauce should be sticky and clinging to the pieces of tempeh. If you find that the sauce has reduced too much, just add splashes of water into the skillet until you’re happy with the consistency.