In a large skillet over medium-high heat, warm the olive oil. Stir in the chiles and half of the green onions and cook, stirring regularly, until softened, a few minutes. Stir in the tempeh and sriracha seasoning liquid, and allow the mixture to bubble and fry for about ten minutes. Press on the tempeh to break it up into smaller pieces, to maximize surface area for browning and crisping. Give the occasional stir, and re-spread across the bottom of the pan so as much mixture has contact with the pan as possible.
A riff on Andrea Nguyen’s Lemongrass Tempeh Crumbles from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (Ten Speed Press, 2019)