1/8 – 1/4 teaspoon red pepper flakes (more if you like spice)
2 1/12 tablespoons cornstarch or tapioca starch
Cut tempeh into 1/2-inch cubes.
In a large bowl, add orange juice, rice vinegar, soy sauce, sugar, garlic powder, ginger, orange zest, and red pepper flakes. Whisk to combine. Add tempeh; stir. Let tempeh sit in the marinade for at least 1 hour.
In a medium skillet over medium heat, add tempeh and leftover marinade.
In a small bowl, add starch. Slowly pour in a little bit of hot water, stirring, to make a slurry. Pour the slurry over the skillet; stir. Cook for 8-10 minutes, stirring frequently, until sauce is thickened.
Serve tempeh over quinoa and broccoli. Top with sesame seeds and orange zest.