Step 1

Crumble the tempeh with your fingers until it resembles a ground meat texture.

Step 2

Place in a large non-stick pan and add 1/2 cup water. Bring to a boil, then simmer over medium heat until all the water has evaporated, about 5 minutes.

Step 3

Stir in 2 tablespoons neutral oil and cook over medium heat until the tempeh is golden brown and crisp, 8 to 10 minutes.

Step 4

Meanwhile, in a small bowl, whisk together 1 tablespoon each of soy sauce, sesame oil, molasses, and rice vinegar, along with 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon chili flakes.

Step 5

When the tempeh is browned, stir in the soy mixture. Cook for another 30 seconds or so, until the glaze thickens and coats the tempeh. Taste and adjust the seasonings, if needed.