1. Make the glaze:
   Whisk all glaze ingredients until glossy. Set aside ¼ cup (about 60 ml) for finishing; use the rest for cooking.

2. Marinate (quick or overnight):
   Toss tempeh with most of the glaze and let sit 10 minutes (or refrigerate up to 24 hours for deeper flavor).

3. Roast & char:
   Preheat oven to 200 °C. Line a tray with parchment and brush with olive oil. Arrange tempeh in a single layer. Roast 15 minutes, flip, brush with more glaze, and roast 8–10 minutes more until caramelized at the edges.
   For char marks like the photo: finish on a hot grill pan or under the broiler 1–2 min/side, basting lightly.

4. Corn:
   While the tempeh roasts, rub corn with olive oil and salt. Grill or roast at 220 °C 12–15 minutes until lightly charred, turning once. Serve with lime wedges.

5. Slaw:
   Toss cabbage, carrot, and onion with vinegar, oil, maple, salt, and pepper. Taste and adjust acidity/salt.

6. Finish & serve:
   Brush tempeh with the reserved glaze. Sprinkle sesame seeds and scallions. Plate with charred corn and a mound of slaw. Add extra lime and any leftover glaze on the side.

Tips:

Double-glaze: Reserve glaze for the final brush so it stays vibrant, saucy & flavorful.

Swap idea: For a sesame-BBQ twist, whisk 1 tsp toasted sesame oil into the glaze and serve with a sesame-lime slaw.