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Combine the first 4 ingredients in a fairly wide skillet. Stir to combine.
When the mixture starts to get bubbly, add about 8 ounces of whatever you're cooking.
For tempeh, cut into ¼-inch slices, arrange in the skillet, and cook over medium-low heat for 4 to 5 minutes, turning until both sides are browned.
Sprinkle in the seasoning, stir until well distributed, and taste to adjust flavorings.
For tofu, cut into slabs, blot, and slice into thin pieces, then follow the tempeh instructions.
For wavy-cut carrots, combine and heat the marinade, add carrots, cook until liquid is absorbed, then crisp up.
For shiitake mushrooms, follow the same instructions as for the wavy-cut carrots.