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!