NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Coconut aminos

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Maple syrup

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Cut the tempeh into 1/2-inch cubes and steam them for 10 minutes to remove any bitterness and soften the texture.

• 2

  In a small bowl, whisk together the coconut aminos, tamari, rice vinegar, maple syrup, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the steamed tempeh cubes to the skillet and sear for 5-7 minutes, turning occasionally until all sides are golden brown and crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the tempeh and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

• 7

  Remove from heat and stir in the toasted sesame oil, sea salt, and black pepper.

• 8

  Garnish with sesame seeds before serving warm in a bowl.