Tempeh & Cashew Stir-Fry with Crunchy Veggies

For the stir-fry

• 200 gr (7 oz.) tempeh
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp teriyaki sauce
• 2 Tbsp cashews (roasted and salted)
• 1 red bell pepper
• 1 zucchini
• 1 carrot
• 2 spring onions
• 2 garlic cloves
• 1 piece ginger (about 2 cm, optional)
• 2 Tbsp vegetable oil for frying
• sesame and spring onions (to garnish)

Sauce

• 3 Tbsp soy sauce
• 1 Tbsp teriyaki sauce
• 1 tsp rice vinegar
• 1 tsp maple syrup or honey
• 1 tsp sriracha (optional, for heat)
• 1 Tbsp cornstarch (dissolved in 50 ml water)

Prepare tempeh and vegetables

1. Cut the tempeh into bite-sized cubes and marinate with 1 Tbsp soy sauce, 1 Tbsp sesame oil and 1 Tbsp teriyaki sauce. Tip – steam the tempeh for 10 minutes first so it isn't bitter.
2. Cut the bell pepper, zucchini and carrot into bite-sized pieces, slice the spring onions into rings and finely chop the garlic and ginger.

Sauce

1. For the sauce, whisk together the soy sauce, teriyaki, rice vinegar, maple syrup, sriracha if using and the cornstarch dissolved in water.

Stir-fry

1. Heat the vegetable oil in a large pan or wok and fry the marinated tempeh until golden and crisp all over, then remove.
2. In the same wok, briefly fry the garlic and ginger, then add the carrot, bell pepper and zucchini and stir-fry for 4 to 5 minutes until crisp-tender.
3. Return the tempeh and add the cashews.
4. Pour in the sauce and bring to a brief boil while stirring, until it thickens and coats everything glossily.
5. Garnish with sesame and fresh spring onions and serve with rice or noodles.