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Fill a large pot with enough water to reach the bottom of a steamer basket. Place tempeh slices in the basket, cover, and steam for 20 minutes. Check the pot occasionally and add more water if necessary.
In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat and arrange tempeh pieces in the skillet. Flip the pieces, cook tempeh on each side for 5 minutes, or until nicely browned. Transfer to a plate.
In the same skillet, heat remaining 2 tablespoons oil over medium-high heat and sauté onions until soft. Add garlic and let cook a few more minutes. Season with salt and pepper.
Very carefully and slowly add the broth to the skillet, so the oil doesn’t spatter. Reduce the heat to medium and let the broth bubble down for 1-2 minutes.
Whisk together cornstarch and water in a small bowl and slowly drizzle it into the skillet, mixing continuously until sauce thickens.
Add the tempeh to the skillet and reduce the heat to low. Add lemon juice and let simmer for a few minutes, turning the tempeh midway.
Turn off the heat and stir in margarine, capers and parsley until margarine is melted and incorporated. Season again with salt and pepper.