Heat 1 tablespoon of olive or rapeseed oil in a wok or frying pan on a medium heat.
Dice the tempeh and add it to the pan, then fry until golden.
Finely chop the ginger and garlic and add to the pan, frying until softened, then add the sesame seeds and fry until golden.
Add the sesame oil, dark soy sauce and a splash of water and stir fry together on a medium heat.
Chop the carrots into sticks then add to the pan along with the beansprouts, and cook for a couple of minutes until the veggies are cooked but still crunchy.