Ginger-Lime Tempeh and Vegetable Stir-Fry

• 16 oz (2 packages) tempeh (plain soy tempeh; some varieties include other grains, so check the label if you avoid gluten)
• 8 oz, stems removed, sliced shiitake mushrooms
• 2, cut in thin strips bell pepper
• 2, thinly sliced on the diagonal carrot
• 4 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 3 tbsp tamari
• 1 1/2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 lime (juiced)
• 2 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 3 tbsp, divided avocado oil
• 3 cups cooked brown rice
• 3, sliced green onions

Instructions

1. Bring a wide saucepan of water to a simmer, add the whole tempeh blocks, and simmer 8 minutes to mellow the flavor and soften the texture. Chop the vegetables while it cooks.
2. Drain the tempeh, pat it dry, and cut it into 1/2-inch cubes. Whisk the tamari, maple syrup, rice vinegar, lime juice, sesame oil, red pepper flakes, and water in a small bowl.
3. Heat 2 tbsp of the avocado oil in a large skillet or wok over medium-high heat. Fry the tempeh in a single layer 5–6 minutes, turning only every minute or so, until golden on most sides. Move it to a plate.
4. Add the remaining 1 tbsp oil and the shiitake and cook 3 minutes until browned. Add the carrots and cook 2 minutes, then the bell peppers for 2 minutes more, so everything stays crisp-tender.
5. Push the vegetables aside, add the garlic and ginger to the clear space, and cook 30 seconds until fragrant.
6. Return the tempeh, pour in the sauce, and simmer 2 minutes, tossing, until the liquid reduces to a glaze.
7. Serve over brown rice, topped with the green onions.

Tips

• The simmer step is the standard way to remove tempeh's faint bitterness; steaming the blocks for 10 minutes works as well.
• Let the tempeh sit undisturbed between turns. That patience is what builds a golden crust that holds the glaze.
• Broccoli, snap peas, or baby bok choy can replace any of the vegetables. Stir in a tablespoon of natural peanut butter with the sauce for a satay-style version.
• Leftovers are good cold over greens or reheated in a skillet. They keep 4 days.

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