NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

0.5 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Maple syrup

0.5 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.25 cup Shredded carrots

0.5 tbsp Hemp seeds

1 tsp Minced fresh ginger

1 clove Garlic

2 tbsp Water

PREPARATION

• 1

  Slice the tempeh into bite-sized cubes or strips to maximize surface area for browning.

• 2

  In a small jar or bowl, whisk together the creamy peanut butter, tamari, rice vinegar, maple syrup, and water until the sauce is smooth and emulsified.

• 3

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

• 4

  Add the tempeh to the skillet, cooking for 6-8 minutes and flipping occasionally until every side is golden-brown and crispy.

• 5

  Stir in the minced ginger and garlic, cooking for about 30 seconds until the aroma is released.

• 6

  Toss in the broccoli florets, sliced red bell pepper, and shredded carrots, sautéing for 4-5 minutes until the vegetables are tender yet retain a slight crunch.

• 7

  Pour the peanut sauce over the tempeh and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 8

  Remove from heat and garnish with hemp seeds for an extra boost of protein and healthy fats.