Tempeh and Vegetable Stir-fry with Garlic Sauce

Ingredients

• 16 oz tempeh
• 4 cup broccoli florets
• 2 large bell pepper
• 2 large carrots
• 4 clove garlic
• 1 inch fresh ginger
• ½ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp cornstarch
• ¼ cup water
• 2 tbsp vegetable oil
• 4 cup cooked rice (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Press and cut tempeh into 1/2-inch cubes. Chop broccoli into florets, slice bell peppers and carrots into thin strips. Mince garlic and grate ginger.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch with 1/4 cup water to create the garlic sauce.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tempeh and cook until golden brown on all sides, about 5-7 minutes. Remove tempeh and set aside.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add broccoli, bell peppers, and carrots and stir-fry for 3-5 minutes until crisp-tender.
5. Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
6. Return tempeh to the skillet. Pour the prepared garlic sauce over the tempeh and vegetables, stirring constantly until the sauce thickens and coats everything, about 1-2 minutes.
7. Serve immediately over cooked rice, if desired, and garnish with sesame seeds.