Cut the bean tempeh into slices.
Heat a drizzle of oil in a non-stick pan, taking care to distribute it well over the entire surface of the pan.
In the meantime, prepare an emulsion with tamari and mustard.
When the pan and oil are hot, put the slices of tempeh of beans in a pan and pour half of the sauce. Cook over high heat 3-4 minutes and sprinkle with sesame. Turn all the tempeh slices and repeat the operation by pouring the remaining sauce and then sprinkling with sesame.
Arrange on the plates and serve hot or warm accompanied by the fruit and vegetable ratatouille of your preference.