Step 1

Whisk all the ingredients together in a bowl, or mix in a jar with a lid (shake vigorously) or until combined. Set aside until ready to use. This can be made ahead of time and stored in the fridge.

Step 2

In a pan over medium high, heat the oil. When hot, add in the tempeh and crisp on each side for about 2 minutes on each side, until all sides are crisped up and browned. Add in 2 tablespoons of the sauce and stir to combine for about a minute or two until it's all absorbed into the tempeh. This helps to infuse the tempeh with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.

Step 3

In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.

Step 4

Remove from heat and top with extra sesame seeds. Serve and enjoy!