Crispy Peanut Tempeh Stir-Fry with Broccoli

Ingredients

• 2 packages (8 oz each) Tempeh
• 3 cups Broccoli
• 3 tbsp Creamy Peanut Butter
• 3 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 1 tsp Sriracha
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 2 tbsp Vegetable Oil
• 2 cups Jasmine Rice
• ¼ cup Roasted Peanuts
• 3 whole Green Onions

Instructions

1. Cook jasmine rice according to package directions.
2. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, and 3 tbsp warm water until smooth.
3. Heat vegetable oil in a large skillet over medium-high heat. Add tempeh strips and cook 3–4 minutes per side until golden and crispy. Remove and set aside.
4. In the same skillet, add broccoli with 2 tbsp water. Cover and steam 3 minutes until bright green and tender-crisp.
5. Return tempeh to the skillet. Pour peanut sauce over everything and toss 1–2 minutes until sauce thickens and coats evenly.
6. Serve over rice topped with crushed peanuts and green onions.