Red Cabbage Stir-Fry with Teriyaki Tempeh

For the tempeh:

• 200gr (7 oz.)tempeh
• 4Tbspteriyaki sauce
• 2tspfresh ginger grated
• 2tspgarlic grated
• 1Tbsptoasted sesame oil

For the vegetables:

• 300gr (10.6 oz.)red cabbage
• 1broccoli small
• 150gr (5.3 oz.)green beans
• 2carrots
• 1red bell pepper
• 2spring onions
• 2Tbspolive oil
• 1Tbsptoasted sesame oil

For the teriyaki sauce:

• 4Tbspteriyaki sauce
• 4Tbspsoy sauce
• 2tspmaple syrup
• 2tsplime juice
• 1tspcornstarch
• 4Tbspwater

To serve:

• 4Tbspcashews salted
• 2Tbspsesame seeds
• salt and pepper to taste

Marinate the tempeh

1. Cut the tempeh into cubes of about 2 cm (3/4 inch). Peel the ginger and garlic and grate them finely.
2. In a bowl, stir 4 Tbsp teriyaki sauce with the ginger, garlic and 1 Tbsp sesame oil, turn the tempeh cubes in it and let them marinate for 15 minutes.

Prepare the vegetables

1. Wash the vegetables. Slice the red cabbage into fine strips, divide the broccoli into small florets and cut the beans into bite-sized pieces.
2. Peel the carrots and cut them diagonally into pieces, seed the bell pepper and cut it into strips. Slice the spring onions into rings.

Stir together the sauce

1. In a small bowl, stir the teriyaki sauce, soy sauce, maple syrup, lime juice, cornstarch and water until smooth.

Fry the tempeh and vegetables

1. Heat the olive oil and sesame oil in a wok or large pan. Lift the tempeh cubes out of the marinade and fry them until golden all over.
2. Add the red cabbage, broccoli, beans, carrots and bell pepper and fry for 7 to 10 minutes, stirring now and then, until the vegetables are crisp-tender.
3. Stir the sauce once more, pour it over the vegetables and tempeh and toss everything together. Keep simmering for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.

Serve

1. Season with salt and pepper if needed.
2. Sprinkle with the cashews and sesame seeds, garnish with the spring onions and serve straight away.