Make the Sauce & Prep the Aromatics
In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and Sriracha until the sugar dissolves. Set aside. Slice your spring onions (keeping white and green parts separate), mince the garlic, and grate the ginger.

Crisp the Tempeh
Heat oil in a large skillet over medium-high heat. Add the crumbled tempeh, season with a little salt and pepper, and cook for 7–9 minutes, stirring occasionally, until golden and crispy. Remove from pan and set aside.

In the same pan, add a little more oil if needed. Sauté garlic and the white parts of the spring onions for 30 seconds, then add ginger and cook for another 30 seconds. Return the tempeh to the pan, pour in the sauce, and reduce heat to low. Stir constantly until the sauce thickens and coats the tempeh in a sticky glaze. Top with the green parts of the spring onions and serve!