To make the sauce, add everything to a pot and bring to a gentle boil over medium-low heat. Reduce the heat and let simmer for 20 minutes, or until it has reduced a bit and starts to thicken. In the end, you should be left with about 1 cup of sauce.

*Note: The size and shape of the tempeh, really just comes down to personal preference — it can be diced or sliced.

To prepare the tempeh, add the soy sauce and stir to combine.

Next, add the cornstarch and pepper and gently toss to combine. Add the peanut oil and gently toss again to coat. Set aside.

Alternatively, the tempeh can be dredged in cornstarch, which will produce a crunchier exterior; however, when cooking the tempeh, it will require quite a bit more oil.

To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, add the oil, immediately followed by the tempeh. Let fry, without tossing, for a minute or so. Note: If you have used more cornstarch to coat the tempeh, you will likely need more oil. You might also find it better to fry the tempeh in a flat fry-pan.

Once it starts to color, toss and continue to stir-fry until the tempeh is golden brown on all sides. Remove from the wok and set aside.

Add a touch more oil, followed by garlic, ginger, and shallots. Let cook for 30 seconds or so before adding the onions. Let cook for a minute or so, then add the peppers. Let cook for another minute or so.

Return the tempeh to the wok and gently toss to combine. Add the sauce and toss to combine. Cook for 1 to 2 minutes or until the sauce has thickened a bit more and nicely coats the ingredients. Serve immediately. This stir-fry goes particularly well with plain white Jasmine rice.