Stir-fry

1. Heat toasted sesame oil and 2 teaspoons of olive oil in large skillet over medium or medium-high heat. On my stove this was a 6 on a scale of 1 to 10. Add tempeh chunks and cook several minutes until browned on all sides. This will take about 10 minutes.
2. I like to chop the vegetables while the tempeh is browning.
3. Remove from pan, add to a bowl, and sprinkle with soy sauce and chili powder. Toss to coat and set aside.
4. Keep skillet on the stove and add remaining 1 tablespoon of olive oil. Add leek and cook for just one minute until softened.
5. Add red pepper and carrots next and cook for 2 minutes.
6. Add cauliflower and cook for another 1 minute, then broccoli and snow peas. Cook for 1 minute more, add teriyaki sauce, cover and cook until vegetables are tender-crisp, about 3 minutes.
7. Add tempeh to vegetables and stir until heated through.
8. Serve with rice or noodle cake.

Noodle Cake

1. Bring a medium pan of salted water to a boil. Add capellini or angel hair, cook according to package directions, and drain.
2. Heat olive oil in a medium-to-large skillet over medium heat. Add cooked noodles and spread evenly to cover bottom of pan. Let cook 2-4 minutes or until brown and crispy.
3. Then, invert onto a plate and slide noodle cake back into skillet to brown the other side. Cook 2-4 minutes until crispy.
4. Remove from pan and cut into quarters.