Vegan Tempeh Meatballs

Scramble the tempeh using your hands and transfer it to a mixing bowl. Add the minced garlic, shallots, green onions, ginger, sugar, salt, and ground black pepper.
Using a spatula, or the back of a spoon, mash the tempeh with the seasonings. You want the tempeh to form a thick paste. It's okay if there are still a few chunks of tempeh.
Add the breadcrumbs and mix again until fully combined. At this point, you can taste and adjust seasonings to your liking.
Scoop out about 1 and 1/2 tablespoons of the tempeh mixture and shape it into a ball. Repeat with the remaining tempeh and transfer the balls to a plate.
Heat 3 tablespoons of oil in a large non-stick skillet. Once hot, add the tempeh meatballs and sauté for 5-7 minutes, stirring regularly, until the meatballs are golden brown. Remove from heat and transfer the meatballs to a plate lined with a kitchen paper towel to remove excess oil.

Stir together all of the ingredients of the sauce in a small bowl. Transfer to a non-stick skillet.
Heat over medium heat for 2-3 minutes, or until the sauce starts to thicken. At this point, add the tempeh meatballs to the sauce, and cook for 1-2 more minutes. Stir to coat the meatballs with the sauce.
You can serve these tempeh meatballs over steamed rice, quinoa, or noodles!