Cut each block of tempeh crosswise into halves. Slice each half diagonally into two triangles. This will yield 16 triangles. Steam tempeh for 20 minutes in a steamer basket.

While the tempeh steams, wash cranberries and place them in a small saucepan with apple juice, sea salt and orange peel. Bring to a boil and cook 15 minutes or until cranberries are soft. Add maple syrup, tamari, ginger, mirin and dried spices to cranberries. Puree cranberry mixture in a food processor or blender until smooth.

Place tempeh in a casserole or baking dish. Pour cranberry glaze over tempeh. Bake in a 350°F oven for 40 minutes.

To serve, arrange tempeh on a platter, top with cranberry glaze and garnish with sprigs of fresh rosemary.