Cashew Tempeh Stir-Fry

A high protein vegetarian dinner!

Prep 5 min

Cook 15 min

Ready in 20 min

Servings 3

Ingredients

  • 1 cup Brown rice, medium-grain, cooked (for serving, prepare as directed on package)

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

  • 1 tbsp Sesame seeds (for serving)

  • 1/2 cup Cashew nuts, roasted

  • 3 clove(s) Garlic (minced)

  • 1 1/2 tsp minced Ginger root

  • 3 tbsp Hoisin sauce, ready-to-serve

  • 1 1/2 tbsp Soy sauce

  • 1 1/2 tbsp Maple syrup

  • 1 1/2 tbsp Rice vinegar

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

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

  • 2 tbsp Vegetable oil (divided)

  • 1/4 tsp White pepper

Instructions

Steam the tempeh (optional)

  • 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.

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

2. 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.

3. 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.

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

Serve and enjoy!

Recipe from: Alissa Saenz, Connoisseurus Veg

Dinner, Fast Meals, VegetarianLisa Kilgour, NutritionistDairy freeComment