In large saucepan, bring vegetable broth to a simmer. Turn off heat; cover to keep warm.
In medium bowl, combine oil, vinegar, cider, 1 tablespoon paprika, salt, 1 1/2 teaspoons caraway seeds, 1/4 teaspoon thyme, 1/2 teaspoon pepper and 1 tablespoon garlic. Add diced tempeh and toss to coat.
In large, shallow baking dish, place tempeh with liquid in single layer. Bake, uncovered, until all liquid has been absorbed, about 25 minutes. Check often, making sure cooking liquid does not burn.
Meanwhile, in large Dutch oven, combine onions, 1 1/2 teaspoons hot paprika, caraway, thyme and pepper and 1/4 cup hot broth. Cover and cook over medium heat until onions are softened, about 10 minutes. Add tomato paste and stir well. Reduce heat to low and cook, covered, 10 minutes.
In small bowl, dissolve cornstarch completely in cold water and add to hot broth. Stir with whisk, increase heat slightly and return mixture to a simmer. Cook, whisking, until broth thickens, about 2 minutes.
Add broth to pan with onions and stir until mixture is well blended. Remove tempeh from oven and add to pan, along with remaining cooking liquid; stir well.
Cover pan and bake, stirring occasionally, 45 minutes. Serve hot.