8 oz tempeh, cut into small cubes
1 tbsp vegetable oil
1 red bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
Optional: green onions, sesame seeds, and/or hot sauce for garnish
Heat vegetable oil in a large skillet over medium-high heat.
Add tempeh and cook for 5-7 minutes, or until lightly browned.
Remove tempeh from skillet and set aside.
In the same skillet, add red bell pepper, onion, and garlic. Cook for 3-5 minutes, or until vegetables are tender.
In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and cornstarch.
Add the tempeh back into the skillet with the vegetables and pour the sauce over the top.
Stir-fry for an additional 2-3 minutes, or until the sauce has thickened.
Garnish with green onions, sesame seeds, and/or hot sauce, if desired.
Serve over rice or noodles.