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