Tempeh Stir Fry with Peanut Ginger Sauce

Ingredients

• Ginger Peanut Sauce
• 1 Tbsp Farm Boy™ Amber Maple Syrup
• 2 Tbsp low-sodium soy sauce
• 2 Tbsp minced fresh ginger
• 1 tsp Farm Boy™ Sesame Seeds plus more for garnish
• 1/3 cup + 1 Tbsp Farm Boy™ All Natural Creamy Peanut Butter
• ½ cup hot water or Farm Boy™ Organic Low Sodium Vegetable Broth
• 1 tsp sambal oelek or chili flakes or more to taste
• juice of one medium lime
• Tempeh Stir Fry
• 1 pack (240 g) plain tempeh cut into ½” cubes
• 2 Tbsp Farm Boy™ Vegetable Oil
• salt and pepper to taste
• 1 small onion cut into thin julienne (1 cup)
• 2 cups broccoli cut into small florets
• 1 medium carrot cut into thin julienne (about 1 ¼ cups)
• 1 cup snow peas or snap peas trimmed
• 1 green onion thinly sliced
• rice or quinoa for serving

Directions

1. For the Ginger Peanut Sauce: In a medium bowl, combine Farm Boy™ Amber Maple Syrup, soy sauce, ginger, Farm Boy™ Sesame Seeds, Farm Boy™ All Natural Creamy Peanut Butter, hot water, sambal oelek, and lime juice. Whisk until smooth. Reserve.
2. For the Tempeh Stir Fry: In a medium saucepan, bring 2 litres of water to a boil and add tempeh. Cook, uncovered, for 5 minutes, then drain.
3. In a large skillet or wok, heat the Farm Boy™ Vegetable Oil over medium-high heat. Add the tempeh and cook for about 8 minutes, until golden brown on all sides. Remove from skillet and reserve.
4. Add onion, broccoli, and carrot to skillet and cook for 2 minutes. Add 2 Tbsp water, cover, and steam for 2 minutes.
5. Add the tempeh, sauce, and snow peas and stir to combine. Cook for another 2-4 minutes, or until the sauce thickens.
6. Serve over rice or quinoa, garnished with green onions and Farm Boy™ Sesame Seeds.