Heat a large frying pan until very hot. Add 1 Tbsp oil, then tempeh, and pan fry until golden. Remove from pan and set aside.
Reheat frying pan, and remaining oil. Add ginger for a few seconds, then vegetables, and saute until just cooked.
Meanwhile, mix sauces together with vegetable stock and cornflour. When vegetables are just cooked, pour over sauce mix, and heat until thickened. Return tempeh to the pan, and stir to combine.
When all ingredients are warmed through, transfer to platter and garnish with sesame seeds. Serve.