• 8 oz tempeh (one package)

• 8 spring onions

• 4 tsp minced garlic

• 2 Tbsp olive oil

• 1 Tbsp soy sauce

• 1 Tbsp maple syrup

• 3 Tbsp lime juice

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Cut tempeh finely, like a crumble.  Chop the spring onions into 1/4 inch lengths.

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Heat the pan over medium heat (level 2 on a gas stove), then add 1 Tbsp of the olive oil.  After 30 seconds, add the garlic and spring onions and stir for 4-5 minutes, until the onions are soft.

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Remove the onions from the pan.  Add another Tbsp of the olive oil to the pan.  Add the tempeh, and increase the temperature to high (level 4 on a gas stove).  Saute until the tempeh is light brown, about 5-6 minutes.

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Reduce heat to low (level 1 on a gas stove).  Add the spring onions (set aside earlier), soy sauce, maple syrup, and lime juice to the pan.  Stir so the sauce covers the tempeh and onions and begins to caramelize, about 5-6 minutes.

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Serve over rice.

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Serves 2 people.