Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
2. Step
Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
3. Step
Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
4. Step
In the same pan, add in oil and sesame oil on medium-high heat.
5. Step
Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
6. Step
Add the tomato paste and vegetable broth, and stir until incorporated.
7. Step
Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
8. Step
Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
9. Step
Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
