Cashew Tempeh Stir-Fry

Prep 5 min

Cook 15 min

Ready in 20 min

Servings 3

Ingredients

• 1 cup Brown rice, medium-grain, cooked (for serving)

• 1/2 cup Cashew nuts, roasted

• 3 clove(s) Garlic (minced)

• 1 1/2 tsp minced Ginger root

• 2 stalk(s) Green onion, scallion, ramp (chopped, for serving)

• 3 tbsp Hoisin sauce, ready-to-serve

• 1 1/2 tbsp Maple syrup

• 1 medium pepper(s) Red bell pepper (cut into chunks)

• 1 1/2 tbsp Rice vinegar

• 1 tbsp Sesame seeds (for serving)

• 1 1/2 tbsp Soy sauce

• 227 gm Tempeh (tempe) (cut into 1/2-inch cubes)

• 2 tbsp Vegetable oil (divided)

• 1/4 tsp White pepper

Instructions

1. Optional: Steam the tempeh. The easiest way to do this is by wrapping it in a wet paper towel and placing in a microwave safe bowl. Microwave in 2 minute increments, for 4 to 6 minutes total, stopping and letting it sit for a minute or so between increments.

2. Stir hoisin sauce, rice vinegar, maple syrup, soy sauce, garlic, ginger and white pepper together in a small bowl.

3. Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium heat. Add tempeh cubes in a single layer. Cook about 10 minutes, #ipping once or twice, until browned on multiple sides. Remove tempeh from skillet and transfer to a plate.

4. Coat skillet with remaining tablespoon of oil and raise heat to high. Add bell pepper and stir-fry until tender-crisp, about 3 minutes. Return tempeh to skillet and add hoisin sauce mixture and cashews. Flip a few times to coat everything and cook just until ingredients are heated throughout, about 30 seconds. Remove from heat.

5. Divide rice among plates or bowls. Top with stir-fried tempeh and sprinkle with sesame seeds and scallions.

Serve and enjoy!