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Export 11 ingredients for grocery delivery
Step 1
Fill the bottom of a large skillet with about a 1/2-inch of water and bring to a low boil. Turn off heat, add the block of tempeh, cover and allow to steam for 10 minutes.
Step 2
Meanwhile, prepare the marinade. In a large bowl whisk together the tamari, rice wine vinegar, sriracha, coconut sugar, garlic powder and ginger. Set aside.
Step 3
Once the tempeh is done steaming, transfer to a cutting board to cool. Using your fingers, crumble the tempeh into the bowl with the marinade. Stir until the tempeh absorbs all of the marinade.
Step 4
In the large skillet, warm 2 tablespoons sesame oil over medium heat. Add the finely chopped onion and cook for about 3 minutes, until translucent. Add the tempeh to the skillet and stir to combine. Cook for another 2 minutes.
Step 5
To the skillet, add the entire package of slaw. Stir as it cooks, for about 5 minutes. You can cook it shorter or longer depending on how crisp or soft you prefer the vegetables.
Step 6
Serve warm topped with green onion and sesame seeds, and enjoy!
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