Tempeh Stir-Fry

Components

• Tempeh Glaze

Ingredients

• 8 ounces tempeh (chopped into large, bite-size squares)
• 4 tsp sesame oil (or sub double this amount in water)
• 2/3 cup chopped green onion
• 4 cups mixed chopped vegetables
• 4 tsp coconut aminos (or tamari)
• 3 cups leftover cooked quinoa, brown rice, or uncooked cauliflower rice

Directions

• Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours).
• Prep your other vegetables.
• Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
• To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.
• Once the vegetables are nearly done, add your greens and grains and sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
• Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.