In a wok or large, nonstick skillet, heat olive oil over medium heat.
Add the tempeh and cook, stirring frequently, until lightly browned on all sides, about 5 minutes.
Add the snap peas and cook until they are bright green and crisp tender, another 2-3 minutes.
Add the garlic and ginger and cook 30-60 seconds or until fragrant but not burnt.
Add the tamari and cook another 30 seconds or until it is fully absorbed/cooked off.
Serve over rice with a sprinkling of sesame seeds and a drizzle of sriracha if desired.
Video
Notes
Nutritional information does not include rice.
Tips for customizing
Add your other favorite veggies such as baby corn, sliced carrots, red bell pepper, or mushrooms, keeping in mind that different vegetables cook at different times
For a lower sodium option, choose low sodium tamari or soy sauce, or coconut aminos
Swap the tempeh for the best crispy tofu, skipping the tamari in this recipe
Serve over your favorite grain such as brown rice, quinoa, or bulgur or try cauliflower rice