Sweet Chili Tempeh Stir Fry with Vegetable Fried Rice
Ingredients
- 1 package tempeh
- 1/2 onion diced (for tempeh)
- 1 8 oz. package mushrooms
- 1 bell pepper sliced
- 1/2 medium onion finely chopped (for rice)
- 3 minced garlic cloves
- 2.25 cups cooked rice
- 2 tbsp coconut aminos
- 1.5 tbsp rice vinegar
- 1/4 tsp dried ginger
- 1 cup chopped steamed broccoli florets
- 1/2 cup cooked peas
- Cashews (optional)
Tempeh marinade
- 2 tbsp and 2 tsp coconut aminos
- 4 tsp rice vinegar
- 4 tsp agave
- 2 tsp sesame oil
- 1.5 tsp chili garlic sauce
- 2 minced garlic cloves
- 1 tsp cornstarch
- 1.5 tsp water
Preparation
Steam the tempeh for 10 minutes and cut into chunks.
Whisk the marinade ingredients together in a large bowl: 2 tbsp and 2 tsp coconut aminos, 4 tsp rice vinegar, 4 tsp agave, 2 tsp sesame oil, 1.5 tsp chili garlic sauce, and 2 minced garlic cloves.
Add the tempeh to the marinade, toss, and let sit for 30 minutes.
In a large pan, add a bit of sesame oil, mushrooms, and onion, cook for 5 minutes.
Add bell pepper and marinated tempeh (keep remaining marinade liquid in bowl). Cook for 4 minutes, stirring occasionally.
Mix 1 tsp cornstarch with 1.5 tsp water to make a slurry and add to the remaining marinade, whisk.
Push everything in the pan to the side, add the marinade slurry, let it cook until bubbly for a minute, then toss all together.
For the rice, add 1.5 tbsp sesame oil to a pan, along with 1/2 medium onion finely chopped and 3 minced garlic cloves. Cook for 3 minutes, careful not to burn garlic.
Add 2.25 cups cooked rice and cook for 3 minutes, stirring often.
Add 2 tbsp coconut aminos, 1.5 tbsp rice vinegar, 1/4 tsp dried ginger, 1 cup chopped steamed broccoli florets, 1/2 cup cooked peas, stir, and serve.
Cashews are optional and can be added for garnish.
