|5 min||15 min||3|
|1 cup||Brown rice, medium-grain, cooked (for serving, prepare as directed on package)|
|2 stalk(s)||Green onion, scallion, ramp (chopped, for serving)|
|1 tbsp||Sesame seeds (for serving)|
|1/2 cup||Cashew nuts, roasted|
|3 clove(s)||Garlic (minced)|
|1 1/2 tsp minced||Ginger root|
|3 tbsp||Hoisin sauce, ready-to-serve|
|1 1/2 tbsp||Soy sauce|
|1 1/2 tbsp||Maple syrup|
|1 1/2 tbsp||Rice vinegar|
|1 medium pepper(s)||Red bell pepper (cut into chunks)|
|227 gm||Tempeh (tempe) (cut into 1/2-inch cubes)|
|2 tbsp||Vegetable oil (divided)|
|1/4 tsp||White pepper|
Steam the tempeh (optional)
1. Stir hoisin sauce, rice vinegar, maple syrup, soy sauce, garlic, ginger and white pepper together in a small bowl.
2. Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium heat. Add tempeh cubes in a single layer. Cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove tempeh from skillet and transfer to a plate.
3. Coat skillet with remaining tablespoon of oil and raise heat to high. Add bell pepper and stir-fry until tender-crisp, about 3 minutes. Return tempeh to skillet and add hoisin sauce mixture and cashews. Flip a few times to coat everything and cook just until ingredients are heated throughout, about 30 seconds. Remove from heat.
4. Divide rice among plates or bowls. Top with stir-fried tempeh and sprinkle with sesame seeds and scallions.
Serve and enjoy!
high in protein with various vitamins and minerals, it also contains prebiotics which may help improve digestion and decrease inflammation