8 oz organic tempeh
3 tbsp chopped green onions
3 tbsp vegetable stock
2 tbsp soy or tamari sauce
2 tbsp honey
2 tbsp dark sesame oil
1 tbsp sesame seeds
3/4 tsp red pepper flakes
3 grated garlic cloves
1 tbsp extra virgin olive oil (EVOO) for frying

1. Combine all the ingredients except for the extra virgin olive oil in a bowl. Stir to combine.

2. Place 8 oz of tempeh in a baking dish with a lid. Pour the marinade over the tempeh, tossing it around to make sure it all gets coated. Let the tempeh marinate in the fridge overnight, or for at least 8 hours.

3. When ready, place a skillet over high heat. Heat up 1 tbsp EVOO.

4. Meanwhile, if you’re making fahitas, chop up the tempeh into chunks. If you’re not, you can leave the tempeh whole.

5. Add the tempeh to the pan, leaving the marinade in the bowl. Searing the tempeh until brown on all sides. Once seared and browned, turn off the heat and add in the leftover marinade, tossing it so as to coat the tempeh.

6. Remove from the heat, and serve!

See the video: