# Components:
→ Protein
01 - 8.8 oz tempeh, cut into 0.4 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 - 0.8 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 (sunflower or canola)
→ Garnish (optional)
17 - 1 tbsp toasted sesame seeds
18 - Fresh coriander or cilantro leaves
# Preparation Steps:
01 - Whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch in a small bowl until cornstarch dissolves completely. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add tempeh cubes and cook for 4–5 minutes, stirring occasionally, until golden brown on all sides. Transfer to a plate.
03 - Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
04 - Add bell peppers, carrot, sugar snap peas, and broccoli. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
05 - Return tempeh to the wok. Restir sauce and pour over stir-fry. Toss everything together and cook 1–2 minutes until sauce thickens and coats ingredients evenly.
06 - Remove from heat. Stir in spring onions and garnish with sesame seeds and coriander if desired. Serve hot with steamed rice or noodles.
