1For the sauce: mix all ingredients together in a small saucepan over medium heat. Bring to the boil. Remove from heat and stir in cornstarch mixture to thicken. Set aside.
2Cut your tempeh into squares.
3Cut capsicum into slices or chunks of desired shape and prep the snow peas.
4Add sunflower and sesame oil to a pan on medium heat.
5Fry off tempeh, turning until browned on all sides
6Finely dice onion and add over tempeh and fry for a few minutes until browned ( you may need to add a little more oil or water if it becomes dry)
7Add your prepped veggies and cook for another 2-3 minutes until the colour becomes vibrant.
8Pour in your sauce and coat evenly. Cook for another 1-2 minutes.
9Serve over brown rice and sprinkle with sesame seeds.
10You can also add some pineapple chunks if desired.