# What You Need:
→ Protein
01 - 8 oz tempeh, cut into ½ inch cubes
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 3.5 oz broccoli florets
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - ¾ inch piece fresh ginger, peeled and minced
→ Sauce
10 - 3 tbsp soy sauce (use tamari for gluten-free)
11 - 2 tbsp water
12 - 1 tbsp rice vinegar
13 - 1 tbsp maple syrup or agave nectar
14 - 1 tsp toasted sesame oil
15 - 1 tsp cornstarch
→ Cooking
16 - 2 tbsp vegetable oil (e.g., sunflower or canola)
→ Garnish (optional)
17 - 1 tbsp toasted sesame seeds
18 - Fresh coriander or cilantro leaves
# How To Make:
01 - In a small bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until smooth. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tempeh cubes and cook for 4-5 minutes, stirring occasionally, until golden on all sides. Remove tempeh to a plate.
03 - Add the remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add the bell peppers, carrot, sugar snap peas, and broccoli. Stir-fry for 4-5 minutes until vegetables are just tender but still crisp.
05 - Return tempeh to the wok. Give the sauce a quick stir, then pour it over the stir-fry. Toss everything together and cook for 1-2 minutes, until the sauce thickens slightly and evenly coats the tempeh and vegetables.
06 - Remove from heat. Stir in spring onions and garnish with sesame seeds and coriander if desired. Serve hot, with steamed rice or noodles if preferred.
