Cut the tempeh into small cubes.

In a bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, garlic powder, ginger powder, and red pepper flakes.

Add the tempeh cubes to the marinade and let them soak for at least 10 minutes.

In a non-stick skillet, heat olive oil over medium heat.

Add the marinated tempeh cubes to the skillet in a single layer and cook for about 5 minutes.

After 5 minutes, add your choice of fresh vegetables to the skillet.

Stir everything together and cook for another 5-7 minutes until the tempeh is golden brown and the vegetables are tender-crisp.

Remove from heat and serve immediately with rice, quinoa, or in wraps.