Tempeh: 100g (3.5 oz, cubed), Brown rice (cooked): 75g (1/3 cup), Snow peas: 75g (3/4 cup), Red bell pepper: 60g (1/2 cup, sliced), Bok choy: 75g (1 cup, chopped), Cashews: 15g (1 tbsp, chopped), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Coconut aminos: 15ml (1 tbsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Red pepper flakes: 1g (1/4 tsp)
1. Prepare tempeh: Steam 100g cubed tempeh for 10 minutes, then pat dry. 2. Cook tempeh: In a wok, heat 5ml sesame oil and cook tempeh until golden. Remove and set aside. 3. Stir-fry aromatics: In the same wok, stir-fry 6g minced garlic and 5g grated ginger for 30 seconds. 4. Add vegetables: Add 75g snow peas, 60g sliced bell pepper, and 75g chopped bok choy. Stir-fry for 3-4 minutes. 5. Combine: Return tempeh to wok, add 15ml coconut aminos, 5ml rice vinegar, and 1g red pepper flakes. Toss to combine. 6. Serve: Place over 75g cooked brown rice and top with 15g chopped cashews.
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