Sweet Spicy Sticky Stir Fry

This vegan stir fry is a perfect combination of sweet, spicy, and sticky flavors, featuring crispy tempeh and tender Brussels sprouts tossed in a delicious sauce.

Ingredients:

• 200g tempeh, sliced
• 200g Brussels sprouts, halved
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp sriracha sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup vegetable broth
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

In a small bowl, whisk together soy sauce, maple syrup, sriracha sauce, and sesame oil

In a large skillet or wok, heat some oil over medium heat

Add tempeh slices and cook until golden brown on both sides

Remove from the skillet and set aside

In the same skillet, add a little more oil if needed

Add minced garlic and grated ginger

Stir-fry for about 1 minute until fragrant

Add Brussels sprouts to the skillet

Stir-fry for 3-4 minutes until slightly tender

Return the cooked tempeh to the skillet

Pour the sauce over the tempeh and Brussels sprouts

Stir to coat everything evenly

In a small bowl, mix cornstarch and water to make a slurry

Pour it into the skillet along with vegetable broth

Stir well to combine

Cook for another 2-3 minutes until the sauce thickens and coats the tempeh and Brussels sprouts

Serve the stir fry over cooked rice, garnished with sesame seeds