Teriyaki Tempeh Stir-Fry (Vegan + Gluten-Free)

Name: Teriyaki Tempeh Stir-Fry (Vegan + Gluten-Free)
Total time: 35 min
Ingredients: 7 oz (200 g) fresh tempeh ((gluten-free – see notes)); 4 tablespoons tamari or soy sauce, divided; 2 tablespoons mirin, divided ((or ½ amounts of rice wine vinegar – see notes)); 1 tablespoon sesame oil; 2 tablespoons agave syrup ((or maple syrup)); 1 large garlic clove, minced or finely chopped; 1 inch piece of ginger, minced or finely chopped; 2 tablespoons cornflour; 6 tablespoons water; 1 tablespoon cooking oil; Approx. 4 cups (300 g) mixed veg, chopped into similar-sized pieces ((I used an onion, carrot, red pepper, and half head of broccoli)); Rice or rice noodles for 2 people, prepared according to package instructions; Sliced spring onions and sesame seeds, to serve ((optional))

thepeskyvegan.com

Featuring meaty tempeh pieces, fresh veg, and an aromatic sauce, this vegan teriyaki tempeh stir-fry is packed full of flavour and texture.

View full recipe on thepeskyvegan.com

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Ingredients

7 oz (200 g) fresh tempeh ((gluten-free – see notes))
4 tablespoons tamari or soy sauce, divided
2 tablespoons mirin, divided ((or ½ amounts of rice wine vinegar – see notes))
1 tablespoon sesame oil
2 tablespoons agave syrup ((or maple syrup))
1 large garlic clove, minced or finely chopped
1 inch piece of ginger, minced or finely chopped
2 tablespoons cornflour
6 tablespoons water
1 tablespoon cooking oil
Approx. 4 cups (300 g) mixed veg, chopped into similar-sized pieces ((I used an onion, carrot, red pepper, and half head of broccoli))
Rice or rice noodles for 2 people, prepared according to package instructions
Sliced spring onions and sesame seeds, to serve ((optional))