Sweet Chili Tempeh Stir Fry with 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 garlic cloves
- 1 teaspoon cornstarch
- 1.5 teaspoons water
- 1/2 onion
- 1 8 oz. package mushrooms
- 1 bell pepper
- 1.5 tablespoons sesame oil
- 1/2 medium onion
- 3 garlic cloves
- 2 1/4 cups cooked rice
- 2 tablespoons coconut aminos
- 1.5 tablespoons rice vinegar
- 1/4 teaspoon dried ginger
- 1 cup broccoli florets
- 1/2 cup peas
- Cashews optional
Preparation
Steam tempeh for 10 minutes and cut into chunks.
Whisk marinade ingredients 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 garlic cloves.
Add tempeh to 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 slurry (1 teaspoon cornstarch with 1.5 teaspoons water) into the reserved marinade, whisk.
Push pan contents to the side, add marinade mixture, let it bubble for a minute, then toss all together.
For rice: Add 1.5 tablespoons sesame oil to a pan, along with 1/2 medium onion and 3 garlic cloves, cook for 3 minutes, careful not to burn garlic.
Add 2 1/4 cups cooked rice, cook for 3 minutes stirring often.
Add 2 tablespoons coconut aminos, 1.5 tablespoons rice vinegar, 1/4 teaspoon dried ginger, 1 cup broccoli florets, and 1/2 cup peas, stir and serve.
Cashews are optional for garnish or addition.
