Place coleslaw, green onion, mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a bowl. Mix to combine. Set aside.
Heat oil in a large nonstick skillet over medium-high. Add tempeh, and cook 4-5 minutes on each side, until golden-brown
Combine hot sauce and ½ cup water in a 1-cup measuring cup. Pour into skillet, reduce heat to medium-low, and braise tempeh for 10-12 minutes, turning once halfway through.
Place one piece of tempeh onto bottom half of toasted bun. Top with 2 tablespoons slaw. Top with other half of bun.
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