Name: 30-Minute Tempeh Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 (Servings)
Ingredients: 3-4 tsp chili garlic sauce ((adjust to preferred spice level)); 4 Tbsp salted creamy peanut butter ((or almond, cashew, or sunflower butter)); 4 tsp sesame oil ((if avoiding oil, sub water)); 1/3 cup coconut aminos ((or sub slightly lesser amount of tamari to taste as it can be more pungent in flavor)); 4 tsp lime juice; 3 tsp freshly grated ginger ((or sub 1/2 tsp ground ginger)); 1 tsp maple syrup ((plus more to taste)); 3-4 Tbsp water; 8 ounces tempeh ((chopped into large, bite-size squares // if GF, ensure gluten-free friendly)); 4 tsp sesame oil ((or sub double this amount in water)); 2/3 cup chopped green onion; 4 cups mixed chopped vegetables ((we used red bell pepper, broccoli, carrots & kale)); 4 tsp coconut aminos ((or tamari)); 3 cups leftover cooked quinoa,* brown rice,* or uncooked cauliflower rice*