Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper

• 4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces
• 1/4 cup light soy sauce
• 1 tablespoon rice vinegar
• 3 garlic cloves, minced
• 2 teaspoons minced peeled fresh ginger
• 1/8 teaspoon dried crushed red pepper
• 12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces
• 2 tablespoons water
• 1 teaspoon honey
• 1 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1/2 cup chopped red bell pepper
• 2 tablespoons thinly sliced green onion

1. Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend.
2. Let marinate 1 hour at room temperature.
3. Steam broccoli until crisp-tender, about 3 minutes.
4. Set aside.
5. Strain marinade from tempeh into small bowl; set tempeh aside.
6. Whisk 2 tablespoons water, honey and cornstarch into marinade.
7. Heat oil in large nonstick skillet over high heat.
8. Add marinated tempeh and bell pepper and saute 4 minutes.
9. Add broccoli and marinade mixture and saute until broccoli is heated through and sauce thickens, about 3 minutes.
10. Transfer to bowl.
11. Sprinkle with green onion and serve.

soy tempeh, light soy sauce, rice vinegar, garlic, fresh ginger, red pepper, broccoli, water, honey, cornstarch, vegetable oil, red bell pepper, green onion

Taken from www.epicurious.com/recipes/food/views/marinated-tempeh-stir-fry-with-broccoli-and-red-bell-pepper-5896 (may not work)