Brown rice, medium-grain, cooked
(for serving, prepare as directed on package)
2 tbsp
Vegetable oil
3 tbsp
Hoisin sauce, ready-to-serve
1 1/2 tbsp
Rice vinegar
1 1/2 tbsp
Maple syrup
1 1/2 tbsp
Soy sauce
3 clove(s)
Garlic
(minced)
1 1/2 tsp minced
Ginger root
1 dash
White pepper
1 medium pepper(s)
Red bell pepper
(cut into chunks)
1/2 cup
Cashew nuts, roasted
1 tbsp
Sesame seeds
(for serving)
2 stalk(s)
Green onion
(chopped, for serving)
Instructions
Steam the tempeh (optional)
The easiest way to do this is by wrapping it in a wet paper towel and placing it in a microwave safe bowl.
Microwave in 2-minute increments, for 4 to 6 minutes total, stopping and letting it sit for a minute or so between increments.
Stir hoisin sauce, rice vinegar, maple syrup, soy sauce, garlic, ginger, and white pepper together in a small bowl.
Coat the bottom of a large skillet with 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 the skillet and transfer it to a plate.
Coat skillet with additional oil if needed 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.
Divide rice among plates or bowls. Top with stir-fried tempeh and sprinkle with sesame seeds and scallions.
Notes:
Nutrition Highlights
Tempeh is high in protein with various vitamins and minerals, it also contains prebiotics which may help improve digestion and decrease inflammation
