Step 1

Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.

Step 2

Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.

Step 3

Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.

Step 4

In the same pan, add in oil and sesame oil on medium-high heat.

Step 5

Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.

Step 6

Add the tomato paste and vegetable broth, and stir until incorporated.

Step 7

Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.

Step 8

Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.

Step 9

Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).

Step 10

Enjoy!