Heat half the oil (2 tablespoons / 30 ml / 1 fl oz) in a large skillet over medium-high heat.
Once hot, crumble the tempeh into the skillet using your fingers or two forks.
Cook, stirring often and scraping the bottom of the pan, for 10-15 minutes until the tempeh is deeply browned and crispy.
Using a slotted spoon, transfer the cooked tempeh to a paper towel-lined plate to drain and set aside.
Add the remaining oil to the same skillet.
When it shimmers, add the minced garlic, ginger, and red pepper flakes.
Cook for about 30-60 seconds, just until fragrant and sizzling.
Stir in the chopped scallions, followed by the vegetable stock and the cubed tofu.
Cook, stirring very gently to avoid breaking the tofu, for 2-3 minutes until everything is heated through.
Gently stir in the reserved crispy tempeh and the soy sauce.
Taste the sauce and add salt if needed.
Garnish with fresh cilantro, if using, and serve immediately over hot rice.
