Stir Fry Tempeh

• 1 block Tempeh, 8 Oz Block
• 3 Tablespoons Stir Fry Sauce, Divided
• 2 teaspoons Agave Nectar
• 2 cloves Garlic, Minced
• 1 teaspoon Red Pepper Flakes
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Pepper
• 2 teaspoons Olive Oil
• 1/2 pounds Asparagus Spears, Tough Ends Removed (or Other Green Veggie Of Your Choice)
• 1 Red Bell Pepper, Stem And Seeds Removed, Then Cut Into Strips
• 3 cups Cooked Brown Rice, For Serving
• 1 Avocado (peeled, Pitted And Sliced)
• Hot Sauce, Optional For Serving

1. Take your block of tempeh and cut it into 1/4-inch thick strips.
2. Each strip will be rather thick so cut each in half lengthwise.
3. In a shallow dish, combine 1 tablespoon stir fry sauce, agave nectar, garlic, red pepper flakes, ginger and pepper.
4. Toss the tempeh in the sauce until evenly coated and allow to marinate for about 10-15 minutes.
5. (For extra flavor, double the amount of marinade and allow tempeh to marinate for 30 minutes, flipping halfway through).
6. In the meantime, heat olive oil in a large skillet over medium to medium high heat.
7. Saute your asparagus and bell pepper until they are tender, about 10 minutes.
8. Once the tempeh has had some time to marinate, push the vegetables to the sides of the skillet, and add the tempeh to the middle of the pan.
9. Allow it to cook for about 2-3 minutes per side or until it looks golden brown and heated through.
10. Once browned, remove the pan from the heat and add the remaining 2 tablespoons of stir fry sauce and stir to evenly coat.
11. Serve with a side of brown rice and garnish with a few slices of avocado.
12. Sprinkle on the hot sauce (optional) and enjoy your healthy, flavorful meal!

fry sauce, garlic, red pepper, ground ginger, ground pepper, olive oil, veggie of, red bell pepper, brown rice, avocado, hot sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/stir-fry-tempeh/ (may not work)