- Mix tamari (or coconut aminos), olive oil and raw honey in a medium sized bowl. Add the diced tempeh and toss well. Cover and refrigerate for 15 minutes. (For more flavour, I recommend marinating it overnight.)
- Chop garlic and slice green onions into ½ inch strips. Cut the choy sum or leafy greens into small, bite-sized pieces.
- Place a large-rimmed cast iron or non-stick skillet over medium heat. Once hot, spoon in the tempeh. Sauté for 3-4 minutes, turning on each side until crispy. Then, remove from the pan and set aside.
- To the still-hot skillet add sesame oil, garlic, green onions, and choy sum or leafy greens. Season with a bit of coconut aminos (or tamari), salt and pepper to taste. Mix to coat then cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.
- Add in the cooked tempeh. Give a quick mix and sprinkle with sesame seeds.
- Serve as is or with rice.