x Fresh basil leaves (Thai or Oly basil is best, Italian Or sweet is ok) Saute the tempe cubes in oil until golden but not burned. Remove & drain on paper towels. Stir fry carrots in 1 tablespoon oil for 3-4 minutes, until slightly soft. Add the garlic & chilis for 30 seconds, stir, then add tempe & mix it all up. Add oyster sauce & sugar. Stir fry for 2 minutes. Mix in basil & serve with a mound of steamed rice. *Oyster sauce is not usually vegan, but I think there are brands with no oyster extract, only caramel & soy.