In a small bowl, whisk together all of the ingredients for the sauce, and set aside.
Heat the vegetable oil over medium heat in a nonstick skillet. Cook the cubed tempeh until crisp and golden brown, about 2-3 minutes per side. Rotate the tempeh cubes several times to brown them on multiple sides, cooking for a total of 8-10 minutes. Sprinkle with salt.
Add the sliced shallot and garlic to the skillet, along with a few more drops of oil if needed. Cook, stirring occasionally, until the shallot is slightly softened and browned, about 3-4 minutes.
Remove the skillet from the heat and stir in the sauce, making sure to coat all of the tempeh cubes. Return to medium heat, and cook until the sauce starts to bubble and thicken slightly, 3-4 more minutes. Serve hot, with rice or other accompaniments of choice.
Notes
The purpose of removing the pan from the heat before adding the sauce is so that the sauce doesn't splatter everywhere when you add it, which would happen if the pan was very hot like it was when we were searing the tempeh.As written this tempeh just has a little bit of a kick from the chili garlic sauce. Taste the finished dish and add more if you like. If you are sensitive to heat then try just using 1/2 tbsp of the sauce.