Slice the tempeh into 1/2-inch slices to make small baton-like pieces. Coat each piece with cornstarch and set aside. Add four tablespoons of oil to a pan on medium-high heat and pan fry tempeh until browned on both sides. Remove from pan and put into a bowl. Repeat until all tempeh is pan fried.

Using the same pan, drizzle about a tablespoon of oil into the pan and sauté the ginger and garlic until fragrant. about 30 seconds. Add the sesame oil, rice vinegar, soy sauce or tamari, vegetable broth, honey, and brown sugar. Stir and simmer for about five minutes until slightly thickened.

Pour sauce over tempeh, mix so all the pieces get coated with the sauce and let the tempeh rest in the sauce for about five more minutes. Serve with rice and sprinkle with sesame seeds and scallions if desired.