While your tempeh is steaming, in a glass bowl mix together the following:
1/2 cup Tamari
1/2 cup Water
1/4 cup extra virgin oil
1/4 cup Worcestershire Sauce
2 Tbsp Maple Syrup
2 Tbsp Brown Sugar
1 tsp Lemon Zest
2 tsp Apple Cider Vinegar
4 Cloves Garlic Minced
1 Tbsp Minced Ginger
After steaming, put the tempeh in the liquid to soak.
For veggies, I used broccoli, onions, mushrooms, zucchini, and snap peas.
Sir fry the veggies in EVOO.
Set veggies aside and transfer the tempeh and sauce to the skillet for 5 minutes.
Add the veggies back in for 5 minutes.
Add a little water and corn starch to thicken it up, if desired. Cook it up til it thickens.
Serve over rice if you wish.