3-4 tsp chili garlic sauce
4 Tbsp creamy almond, cashew, or sunflower butter
2 tsp sesame oil + 2 tsp water
1/3 cup coconut aminos or Tamari - go a bit lighter than 1/3 a cup
4 tsp lime juice
3 tsp freshly grated ginger (or sub 1/2 tsp ground ginger)
1 tsp maple syrup (plus more to taste)
3-4 Tbsp water
8 ounces tempeh (chopped into large, bite-size squares // if GF, ensure gluten-free friendly)
4 tsp water
2/3 cup chopped green onion
4 cups mixed chopped vegetables (we used red bell pepper, broccoli, carrots & kale)
4 tsp coconut aminos or tamari
3 cups cooked quinoa, brown rice, or uncooked cauliflower rice
Prepare marinade by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos or tamari, lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness.
Add the chopped tempeh to the marinade and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.
Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.
Once fully cooked place mixture on top of 1/2 -3/4 cups of desired grain.
Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.
Makes 4 servings (freeze if necessary)