Mix coconut aminos and ACV in a bowl until well combined.

Add chopped tempeh to the bowl and let rest for 15-30 minutes.

Now put the marinated tempeh into a large plastic bag with cornstarch and toss to coat.

Using a large skillet, add a little oil to the medium-high heated pan.

Cook the tempeh until all sides are golden brown.

Remove tempeh from the pan and set aside in a bowl.

Add more oil and garlic to the skillet.

Cook over medium-high heat for about 1-2 minutes, stirring frequently until golden brown.

When done, turn off the heat and leave garlic in the skillet for sauce recipe.

Sauce instructions:

Mix all the ingredients in a bowl until well combined.

Add sauce to the skillet with garlic and cook until it thickens, stirring frequently.

Now add the tempeh, stir and cook for 1 to 2 minutes.

Remove pan from heat and serve with broccoli rice and noodles.

Garnish with sesame seeds and chopped chives.

Enjoy!