Crispy Chili-Garlic Tempeh — Spicy Vegan Bites

Ingredients

• 14 oz tempeh, cut into 3/4-inch cubes
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 tablespoons neutral oil such as canola or sunflower, plus more for frying
• 4 garlic cloves, finely minced
• 1 red chili, finely chopped, seeds removed for less heat
• 2 tablespoons chili sauce such as sriracha or sambal oelek
• 2 tablespoons soy sauce
• 1/2 cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds
• Fresh cilantro