Sesame ginger tempeh

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Sesame Ginger Tempeh

Sharing a wonderful recipe from Rooted Heart Cafe & Apothecary in Buxton ME!

Ingredients

• 1 (8 oz) package Tootie's Tempeh, cubed into bite sized pieces
• 2 Tbsp ginger paste or grated ginger
• 3 cloves of garlic, minced
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 4 Tbsp soy sauce, tamari, or coconut aminos
• 3 Tbsp maple syrup
• 1 Tbsp cornstarch
• 1 Tbsp nut butter
• 3 Tbsp avocado oil
• 1 cup red, rellow, green and orange bell peppers, thin sliced

Instructions

1. In a blender, combine the sauce ingredients: ginger, garlic, sesame oil, rice vinegar, soy sauce, maple syrup, cornstarch, and nut butter.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned. Turn the heat to low and toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelize a bit. Remove to a clean plate and return to skillet to the heat.
3. Turn the heat back to medium, and add in the remaining tablespoon of oil and toss in the sliced pepper. Cook for about 5 minutes. Add in a few tablespoons of water and place a lid on the skillet to steam the veggies a bit until tender. About another 5 minutes.
4. Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is nicely coated in the sauce. Cook about 2-3 more minutes.
5. Serve in a bowl over rice or in a wrap. Enjoy!

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