Instructions:
1. Bring 1 cup water to a simmer and stir in the bouillon.
2. Place tempeh into the broth and simmer for 30-40 minutes.
3. While the tempeh simmers, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a pot. Bring to a simmer.
4. In a bowl, combine 1 tbsp water and half the corn starch. Stir into the simmering sauce mixture.
5. Reduce sauce to a low heat and allow to thicken, stirring occasionally.
6. Remove tempeh from water and cut into cubes. Season with sea salt, black pepper, poultry seasoning, onion powder, garlic powder, and smoked paprika. Toss in remaining corn starch.
7. Heat oil in a skillet and fry tempeh until crisp on each side.
8. Toss tempeh in thickened sauce and serve over rice.
9. Top with sliced green onion and sesame seeds. More toppings can include sliced radish, avocado, and cucumber.
