Cashew Tempeh Stir-Fry

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper, red or orange
  • 3 Garlic cloves
  • 1 1/2 tsp Ginger
  • 2 Scallions
  • 1 8 oz. package Tempeh

• Condiments

  • 3 tbsp Hoisin sauce
  • 1 1/2 tbsp Maple syrup
  • 1 1/2 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1 Sesame seeds, Toasted
  • 1 big pinch White pepper

• Oils & Vinegars

  • 1 1/2 tbsp Rice vinegar
  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 cup Cashews, roasted

Found on connoisseurusveg.com

Description

Ingredients

• 3 tbsp. hoisin sauce
• 1 1/2 tbsp. rice vinegar
• 1 1/2 tbsp. maple syrup
• 1 1/2 tbsp. soy sauce
• 3 garlic cloves, minced
• 1 1/2 tsp. freshly grated ginger
• a big pinch of white pepper
• 2 tbsp. vegetable oil, divided
• 1-8 oz. package tempeh, cut into 1/2 inch cubes
• 1 red or orange bell pepper (I used half of each), cut into 1/2 inch chunks
• 1/2 cup roasted cashews
• cooked rice
• 2 scallions, chopped
• toasted sesame seeds

Directions

• Optional: steam the tempeh. The easiest way to do this is by wrapping it in a wet paper towel and placing in a microwave safe bowl. Microwave in 2 minute increments, for 4 to 6 minutes total, stopping and letting it sit for a minute or so between increments.
• Stir hoisin sauce, rice vinegar, maple syrup, soy sauce, garlic, ginger and white pepper together in a small bowl.
• Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium heat. Add tempeh cubes in a single layer. Cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove tempeh from skillet and transfer to a plate.
• Coat skillet with remaining tablespoon of oil and raise heat to high. Add bell pepper and stir-fry until tender-crisp, about 3 minutes. Return tempeh to skillet and add hoisin sauce mixture and cashews. Flip a few times to coat everything and cook just until ingredients are heated throughout, about 30 seconds. Remove from heat.
• Divide rice among plates or bowls. Top with stir-fried tempeh and sprinkle with sesame seeds and scallions. Serve.