Tempeh Peanut Stir-fry

INGREDIENTS:

GLAZE  

3-4 tsp sriracha (adjust to preferred spice level)

4 Tbsp salted creamy peanut butter

1 tsp sesame oil (optional)

1/3 cup coconut aminos

Juice 
of one lime

1 Tbsp freshly grated ginger (or sub 1/2 tsp ground ginger)


1 tsp maple syrup

5 Tbsp water

TEMPEH

8 ounces tempeh (chopped into large, bite-size squares)

THE REST

1 bunch chopped green onion


1 cup frozen green peas

6ish cups mixed vegetables, chopped (I use a whole red bell pepper, a broccoli crown, 2ish large carrots & 1 bag fresh green beans)


2 - 3 Tbsps coconut aminos


3 cups cooked brown rice (1 cup uncooked brown rice, 2 cups water yields 3 cups cooked. I season my rice with salt, pepper, turmeric, cumin, garlic powder before cooking.)

DIRECTIONS:

1.            Prepare glaze by adding all glaze ingredients to a small mixing bowl. Whisk to combine. 


2.            Taste and adjust flavor as needed, adding more sriracha for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. Don't be shy — you want this quite flavorful. 


3.            Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and cook your rice at this time. 


4.            Heat a large rimmed skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside. 


5.            To the still hot skillet, add mixed vegetables minus the peas and green onions. Season with a bit of coconut aminos and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender. If they stick to the pan, add splashes of water to loosen.

6.            Once the vegetables are nearly done, add your greens peas and onions and sauté for 1 - 2 minutes or until warmed through. Then add in the cooked rice, the rest of the glaze, and the tempeh and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated. 


Bon Appetit!

Adapted from Minimalist Baker