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Preheat the oven to 375ºF.
Crumble tempeh into small bits and place in a medium pot with 1 tablespoon soy sauce and ½ cup water. Bring to a simmer, then cook until all the liquid has evaporated, stirring occasionally, about 10 minutes.
Transfer to a large bowl and add all the remaining ingredients EXCEPT for the oil. Mix – first with a spatula, then with your hands – until everything is evenly incorporated.
Pour enough oil on a rimmed baking dish (like a quarter-sheet pan) to generously coat the bottom – about ¼ cup.
Form the tempeh mixture into golf ball-sized balls with your hands and place on the baking sheet. (You may have to squeeze the mixture a bit more intensely than you’d think to get it to form into balls.)
Bake until the balls are golden brown on the bottom, about 10 minutes. Then rotate by gently nudging them with a butter knife, and continue baking for another 12 minutes or so, rotating the balls every 5 to 7 minutes until they’re brown all over.