To prepare carrot slaw: combine carrots, rice vinegar, sesame seeds, 1 tbsp, oil and 1 tbsp. soy sauce in a medium bowl. Set aside.
To prepare tempeh:
Heat 2 tbsp. oil in a large nonstick skillet over medium heat.
Add tempeh and cook, stirring frequently, until beginning to brown, about 7 to 9 minutes.
Combine honey, 3 tbsp. soy sauce, 2 tbsp. water and cornstarch in a small bowl.
Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture.
Sprinkle with scallions.
Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.