Tempeh Stir Fry with Vegetables

Instructions

1. Step 1

   Whisk the soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and water in a mixing bowl until smooth.

   Ingredients used: 8.0 gr Cornstarch, 30.0 ml Maple Syrup, 30.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Heat 1 tbsp (15 ml) neutral oil in the wok over high heat. Add the tempeh in a single layer and cook, turning occasionally, until browned on several sides, then transfer it to a plate.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil, 400.0 gr Tempeh

   Cookware: plate, spatula, wok

3. Step 3

   Add the remaining 1 tbsp (15 ml) neutral oil to the wok. Add the onion and carrot and stir-fry over high heat until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Carrot, 15.0 ml Neutral Oil, 1.0 piece Onion

   Cookware: spatula, wok

4. Step 4

   Add the broccoli and bell pepper. Stir-fry over high heat until brightly colored and crisp-tender.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 250.0 gr Broccoli

   Cookware: spatula, wok

5. Step 5

   Add the garlic and ginger and stir-fry just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

6. Step 6

   Return the browned tempeh to the wok. Whisk the prepared sauce again, pour it in, and toss until the sauce bubbles, thickens, and evenly coats the tempeh and vegetables.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, spatula, whisk, wok