• ¼ cup pure maple syrup
• 2 tablespoons reduced-sodium soy sauce (or tamari for gluten-free) or Coco Aminos
• 1 tablespoon garlic-infused olive oil
• ¼ teaspoon ground ginger
• Red pepper flakes, to taste (optional)
• 3 tablespoons coconut oil (or other cooking oil)
• 1 (8-ounce) package tempeh, cut into 1-inch cubes

Optional garnish: Sliced green onions (green parts only)

1. In a small bowl, whisk together maple syrup, soy sauce, olive oil, ginger, and optional red pepper flakes. Set aside.
2. Heat coconut oil in a large frying pan over medium-high heat. Once hot, add tempeh pieces and cook, flipping occasionally, until sides are browned. Remove cooked tempeh from pan and place on a plate lined with a paper towel.
3. In the now-empty pan, add sauce and cook over medium-high heat for 30 seconds to 1 minute, stirring constantly, until the sauce starts to thicken. Remove from heat, add cooked tempeh and stir to coat.
4. Serve warm topped with optional sliced green onion tops (green parts only).