# What You’ll Need:
→ Protein
01 - 8.8 oz tempeh, cut into 0.4 inch cubes
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 3.5 oz broccoli florets
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 0.75 inch piece fresh ginger, peeled and minced
→ Sauce
10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 2 tablespoons water
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon maple syrup or agave nectar
14 - 1 teaspoon toasted sesame oil
15 - 1 teaspoon cornstarch
→ Cooking
16 - 2 tablespoons vegetable oil such as sunflower or canola
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Fresh coriander or cilantro leaves
# How to Make It:
01 - In a small mixing bowl, whisk together soy sauce, water, rice vinegar, maple syrup, sesame oil, and cornstarch until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add tempeh cubes and cook for 4 to 5 minutes, stirring occasionally, until golden on all sides. Transfer tempeh to a plate.
03 - Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add bell peppers, carrot, sugar snap peas, and broccoli to the wok. Stir-fry for 4 to 5 minutes until vegetables are tender-crisp.
05 - Return tempeh to the wok. Stir the sauce, then pour over stir-fry. Toss until evenly coated and cook for 1 to 2 minutes until sauce thickens slightly.
06 - Remove from heat. Stir in spring onions and garnish with sesame seeds and coriander if desired. Serve hot with steamed rice or noodles.
