Chunky Tempeh Stir-Fry

Ingredients

Serves 2-3

About 180/200g of organic tempeh
150g of shiitake mushrooms, sliced
2 courgettes, diced into chunks
7 broccolinis, chopped into bits
3 bell peppers, sliced
2 large carrots, peeled into strips
1 tsp of arrowroot
A handful of chopped cilantro
1 tbsp of sesame seeds

Marinade:

1tbsp of olive oil
2 tbsp of maple syrup
4 tbsp of tamari
2 tsp of white rice vinegar
1 garlic clove grated
2 cm of grated fresh ginger
Ground black pepper to taste
1/2 tsp of chili pepper flakes (optional)

Instructions

1) Rinse and drain the tempeh. Combine all the marinade ingredients into a medium bowl. Cut tempeh into medium cubes and place into the marinade. Place the bowl into the fridge for 30 min, turning the tempeh over halfway through. Preheat oven to 180°C. Place tempeh on a sheet pan and bake for 20 min, flipping them over halfway through and brushing some more sauce over them.

2) While the tempeh is in the oven, heat olive oil over medium/high heat in a deep stainless steal or wok pan. First add in the mushrooms, and toss for 2 min. Then add zucchini and broccolinis, season with salt and pepper and toss for 5 min. Finally add carrots and bell peppers and toss well.

3) Combine the arrowroot to the remaining of the marinade and pour the sauce over the veggies, giving it a good stir. Add the cooked tempeh, and let the sauce thicken stirring occasionally for about 5min. Remove from heat and top with cilantro and sesame seeds.