Sweet Chili Tempeh with Vegetable Fried Rice
Ingredients
- 1 package tempeh
- 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 garlic cloves
- 1 tsp cornstarch
- 1.5 tsp water
- 1/2 onion
- 1 8 oz. package mushrooms
- 1 bell pepper
- 1.5 tbsp sesame oil
- 1/2 medium onion
- 3 garlic cloves
- 2 1/4 cups cooked rice
- 2 tbsp coconut aminos
- 1.5 tbsp rice vinegar
- 1/4 tsp dried ginger
- 1 cup broccoli florets
- 1/2 cup peas
- optional cashews
Preparation
Steam tempeh for 10 minutes and cut into chunks.
Whisk together the marinade ingredients: 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 to coat, and let sit for 30 minutes.
Mix 1 tsp cornstarch with 1.5 tsp water to make a slurry and set aside.
In a large pan, add a bit of sesame oil, mushrooms, and onion, and cook for 5 minutes.
Add bell pepper and the marinated tempeh (reserve the remaining marinade in the bowl), and cook for 4 minutes, stirring occasionally.
Add the slurry to the reserved marinade in the bowl, whisk to combine.
Push the contents of the pan to one side, add the marinade mixture, let it cook until bubbly for about a minute, then toss everything together. The tempeh is ready to serve.
For the rice: In a pan, add 1.5 tbsp sesame oil, 1/2 medium onion, and 3 minced garlic cloves, and cook for 3 minutes, being careful not to burn the garlic.
Add 2 1/4 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, and 1/2 cup cooked peas, stir to combine, and serve.
Cashews are optional and can be added if desired.
