Ingredients
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Preparation
1
In a large bowl, toss the tempeh cubes with the cornstarch. Set aside.
2
In a large skillet over medium-high heat, heat the oil and sear the tempeh cubes for 5 minutes.
3
Meanwhile, in a bowl, stir together the soy sauce, ginger, garlic, maple syrup and vegetable broth.
4
Turn the heat down to low, add the sauce to the skillet with the tempeh and cook for 1 minute, or until the sauce has thickened nicely.
5
Top with sesame seeds. Serve with basmati rice and grilled vegetables.
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