Heat a pot over medium heat, and add all the sauce ingredients, stirring occasionally until the sugar is dissolved about 3 minutes.

Cut the tempeh in halves, then quarters width-wise, and finally horizontally, so you end up with 8 good sized planks per package, 16 planks total.

Heat a pan that has a lid over medium heat, and add 1 teaspoon olive oil. When the sugar has dissolved in the sauce, using tongs, dip 8 tempeh planks in the sauce, then add to the pan. Dipping them helps to season them. Cook on one side for about 2 minutes, until you have a nice deep color, but is not burnt. Flip, and cook for 2 minutes more. Reserve to a plate, and repeat with the next batch of tempeh planks.

As you cook, keep an eye on your sauce, stirring occasionally until it reduces to a syrup consistency. This will take about 10 minutes. Remove from heat. The sauce will thicken as it cools.

Quickly rinse out the pan after cooking the tempeh, and return to medium heat. Add the green beans with ¼ cup water, and cover, steaming for about 4 minutes, stirring once halfway through until the beans are bright green and water no longer remains in the pan. Reserve to a plate, then repeat with the cauliflower. Do the same with the bean sprouts, but only cook for 2 minutes.

Divide the green beans, cauliflower, and sprouts among 4 meal prep containers, and top with the tempeh planks. Drizzle with sauce, store, serve, and enjoy!