The weeks after a nice break are always the hardest, don’t you think? You’ve just had a relaxing break from work, but you are now thrown directly back into the normal, daily routine very abruptly and its hard to find your daily pattern.
Well that exactly describe last week for me. Trying to find my normal routine again posed a bit of a challenge, but I’m back and ready as ever to give you all yummy recipes! I’ll start with this one:
Stir Fry Tempeh
- 1 – 8 oz block tempeh
- 1/2 pound asparagus spears (or other green veggie of your choice)
- 1 red bell pepper, cut into strips
- 3 tablespoons stir fry sauce, divided
- 2 teaspoons agave nectar
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground pepper
- 2 teaspoons olive oil
- 1 avocado
- brown rice for serving
In a shallow dish, combine 1 tablespoon stir fry sauce, agave nectar, garlic, red pepper flakes, ginger, and pepper. Toss the tempeh in sauce until evenly coated and allow to marinade for about 10 – 15 minutes (For extra flavor, double the amount of marinade and allow tempeh to marinate for 30 minutes, flipping halfway through).
In the mean time, heat olive oil in a large skillet over medium to medium high heat. Sauté your vegetables and bell pepper, until they are tender, about 10 minutes.
|Try to get all of the tempeh directly touching the pan and not on top of the vegetables|
|sufficiently browned! add the sauce!|