Almond Butter Tempeh Stir Fry

thefirstmess.com

Sizzling Soprano

My two passions are cooking/baking for my family & singing. I love them both, often combining the two.

subheading: ALMOND BUTTER STIR FRY SAUCE:

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

subheading: 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

subheading: Notes:

I like to serve this simply with brown rice. Noodles or any other grain that you like will also work.

Use vegetables that you like and have on hand! Broccoli, carrots, and bell pepper are my go-tos for stir fries, but pretty much anything will work-snap peas, green beans, cauliflower, chopped cabbage etc.

You can also chuck all of the sauce ingredients in a blender if you like! No need to finely grate the ginger and garlic with this method.

I think tofu would work great here as well! Just slice the same amount of firm tofu into similarly small pieces and brown it up nice in the pan. If you. feel like an extra step, I’d toss the tofu with cornstarch/arrowroot and lots of salt and pepper first. This will give you some extra crispy potential.

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