Tempeh with Vegetables

Ingredients

• 250 g tempeh
• 2 tbsp finely chopped carrots
• 2 tbsp finely chopped scallions
• 2 tbsp finely chopped fennel
• 2 tbsp finely chopped bell pepper
• 2 tbsp bean sprouts
• 2 tbsp olive oil
• 3 tbsp Soy sauce
• 1 tbsp Maple Syrup
• 2 tbsp Apple cider vinegar
• 1 tsp tomato paste
• a little chili paste
• 1 minced garlic clove
• 1 tsp Cornstarch

Instructions

1. 1.

   Cut tempeh into pieces and brown in olive oil, then add the remaining vegetables except sprouts and cook for 2 minutes.

2. 2.

   Next add the sprouts (about 1 minute) with soy sauce, syrup, vinegar, tomato paste, chili, and garlic, cooking briefly.

3. 3.

   Whisk cornstarch with a little water, stir it in, bring to a boil, and let thicken.