Mix together the olive oil, tamari, mirin, sambal oelek and maple syrup in a bowl.
Cut the tempeh into small cubes. Finely chop the garlic, green onions and grate the ginger.
Heat a little bit of vegetable oil in a wok and sauté the garlic, ginger and green onions for several minutes.
Add the tempeh cubes and sauce and let it caramelize over medium heat for 6 to 8 minutes. Add the cashews and cook for another 3 minutes.
Serve immediately with rice, some green veggies, and sprinkle with sesame and fresh cilantro.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.