Start by steaming the tempeh in a steamer basket for 10 minutes. This step is optional but it really allows the tempeh pores to open and absorb the flavors.
While the tempeh steams, prepare the marinade. In a large bowl, whisk together the hoisin sauce, tamari, rice wine vinegar, coconut sugar, garlic and ginger. Set aside.
In a shallow bowl, whisk together the chickpea flour with water until smooth. Add 2 tablespoons of the marinade to the chickpea flour mixture and whisk to combine. Set aside.
Once the tempeh is done steaming, set aside on a cutting board to cool slightly. Cut into triangles.
In a large skillet, warm the oil over medium heat. Coat each triangle with the chickpea flour mixture then carefully place in the skillet. Cook for about 3-4 minutes on each side, until light golden brown, then transfer to bowl with remaining marinade. Toss until evenly coated. Serve warm with cooked rice, broccoli and roasted cashews, and enjoy!
Notes
Nutrition Facts are for 1/4th of prepared tempeh and does not include broccoli, rice or cashews.