Instructions:
1. Steam tempeh by bringing about 1″ of water to a simmer in a pot or pan and placing a steamer basket in it. Place the tempeh in the basket and steam for 3-4 minutes. Cut into 1″ cubes.
2. Mix corn starch and salt on a plate. Coat tempeh in the mixture.
3. Heat 2 tbsp avocado oil or another neutral oil in a pan over medium heat. Pan fry the tempeh, flipping each piece when one side becomes crispy. Pan frying should take about 10 minutes total, but continue until the tempeh is golden brown on all sides. Place the tempeh on a plate lined with a napkin.
4. Mix ingredients for the sauce in a bowl.
5. In the same pan you used to pan fry the tempeh, add more oil.
6. Add garlic, ginger, and green chilies. Stir frequently for 2 minutes over medium heat.
7. Add the onion and cook until it turns slightly translucent, 3-4 minutes. Add bell pepper and cook until slightly tender but still crunchy, about 5 minutes. Add baby corn and stir for another few minutes.
8. Add tomato paste and the sauce. Allow it to simmer for a few minutes until everything is well combined and the bell peppers have softened some more.
9. Finish with a pinch of black pepper. Taste and decide if you want to add red chili powder. Add the cornstarch slurry and stir. If it starts to dry up, add another 1⁄4-1⁄2 cup water, a little bit at a time. Add the tempeh and cook it all together for 3-4 minutes.
10. Serve with jasmine rice or noodles!
