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30-Minute Tempeh Stir-Fry

Ingredients

• 3-4 tsp chili garlic sauce (adjust to preferred spice level)
• 4 Tbsp salted creamy peanut butter (or almond, cashew, or sunflower butter)
• 4 tsp sesame oil (if avoiding oil, sub water)
• 1/3 cup coconut aminos (or sub slightly lesser amount of tamari to taste as it can be more pungent in flavor)
• 4 tsp lime juice
• 3 tsp freshly grated ginger (or sub 1/2 tsp ground ginger)
• 1 tsp maple syrup (plus more to taste)
• 3-4 Tbsp water
• TEMPEH
• 8 ounces tempeh (chopped into large, bite-size squares // if GF, ensure gluten-free friendly)
• THE REST
• 4 tsp sesame oil (or sub double this amount in water)
• 2/3 cup chopped green onion
• 4 cups mixed chopped vegetables (we used red bell pepper, broccoli, carrots & kale)
• 4 tsp coconut aminos (or tamari)
• 3 cups leftover cooked quinoa,* brown rice,* or uncooked cauliflower rice*

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