Finely chop the onion (or shallots), garlic, and ginger. Cut the scallions into thin slices, separating the white and green part.

Fry the tempeh strips in oil until golden brown and crispy on both sides. Remove from the pan, add to a plate and set aside.

In a bowl, combine the soy sauce, sugar, and lime juice. Stir well to dissolve the sugar and create a smooth sauce.

Heat a large skillet or frying pan over medium heat. Add a splash of oil and sauté the chopped onion (or shallots), garlic, and ginger until fragrant and golden brown.

Pour the prepared sauce over the aromatics and let simmer for 2-3 minutes, adding back in the fried tempeh. Reduce the heat to low and let the tempeh simmer in the sauce for about 5-7 minutes, allowing it to absorb the flavors and become sticky.

Once the tempeh is sticky and well-coated, remove the pan from the heat.

Serve the Sticky Tempeh hot, garnished with sliced scallions and sesame seeds. It pairs perfectly with steamed rice or noodles.