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Almond Butter Tempeh Stir Fry | The First Mess

Ingredients

• ¼ cup smooth almond butter
• 2-inch piece ginger, peeled and finely grated with a microplane
• 1 clove garlic, peeled and finely grated with a microplane
• 2 tablespoons Tamari
• 1 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon hot sauce, such as sriracha
• ¼ cup water, plus extra
• TEMPEH STIR FRY
• 8 ounces (227 grams) tempeh, cut into quarters
• 2 tablespoons avocado oil, divided
• sea salt and ground black pepper, to taste
• 1 large carrot, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cups small broccoli florets
• 2 green onions, sliced
• chopped cilantro, optional
• cooked rice, for serving

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