Step 1

In a wok or large, nonstick skillet, heat olive oil over medium heat.

Step 2

Add the tempeh and cook, stirring frequently, until lightly browned on all sides, about 5 minutes.

Step 3

Add the snap peas and cook until they are bright green and crisp tender, another 2-3 minutes.

Step 4

Add the garlic and ginger and cook 30-60 seconds or until fragrant but not burnt.

Step 5

Add the tamari and cook another 30 seconds or until it is fully absorbed/cooked off.

Step 6

Serve over rice with a sprinkling of sesame seeds and a drizzle of sriracha if desired.