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What to do
1. Mix all sauce ingredients well. Set half of this mixture aside and place the other half in a shallow dish with the tempeh. Allow to marinate.
2. Using a steamer, lightly steam carrot, zucchini and green beans. Set aside.
3. Using a medium sized pan on medium heat, heat a small amount of sesame oil, add tempeh slices and marinade sauce mixture to the pan. Lightly fry until tempeh is golden brown and crispy.
4. Fill two bowls with baby spinach and arrange crispy tempeh and steamed veggies on top. Add sesame seeds and drizzle with remaining sauce.