Combine tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl. Marinate 1 hour at room temperature.
Peel the stems of the broccoli and cut into 1/2-inch pieces; cut florets into 1-inch pieces. Steam until crisp-tender, about 3 minutes. Set aside.
Strain marinade from tempeh into small bowl; set tempeh aside. Whisk the water, honey and cornstarch into the marinade.
Heat oil in a large nonstick skillet over high heat. Add marinated tempeh and red peppers and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to a serving bowl. Sprinkle with scallions and serve.
Recipe created by Chef David Phelps, Middlebury College, Middlebury, VT
