Marinated Tempeh/tofu in Yummy Stir-Fry Sauce

Gentle boil 1-8oz block tempeh for about 4 minutes. Drain and let cool

Mix marinade: 2 tbsp rice vinegar, 3 tbsp low-sodium tamari or soy sauce, 1 tbsp toasted sesame (or sesame) oil, 2-3 tsp maple syrup (or to taste), 1 tbsp water, 1 tsp chili paste or sriracha, 1/4 tsp white pepper

Cut tempeh into thin rectangles or triangles. Place tempeh in flat dish and soak in marinade for 15 minutes

Meanwhile, prepare sauce: whisk 1 tbsp toasted sesame or sesame oil, 2 tbsp rice vinegar, 3 tbsp low-sodium soy sauce or tamari, 1-2 tsp sriracha, 1.5-2 tbsp maple syrup (or to taste), 1/4 cup water, 1 tbsp cornstarch

Pan fry marinated sliced tempeh in a little neutral flavored oil in non-stick skillet until golden brown on both sides, about 3 minutes each side. Remove tempeh from skillet

Wipe clean the skillet. Sauté 2 minced garlic cloves + 1 tsp minced ginger in a little sesame oil for 30 seconds. Add sauce to skillet and mix while heating until sauce starts to thicken. Return tempeh to skillet and toss in sauce to coat. Mix in some sautéed mushrooms or veggies