Vegetarian Veggie Stir-Fry with Spicy Tempeh

1.Press the tempeh between paper towels or a clean kitchen towel to remove excess moisture, then cut into 1-inch cubes.

2.In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

3.Add the tempeh cubes to the pan and sauté for about 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy. Remove tempeh from the pan and set aside.

4.In the same pan, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn.

5.Add the sliced carrot, red bell pepper, green beans, and broccoli florets. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

6.Add the diced tomato and fresh spinach leaves to the pan. Cook for another 2 minutes until spinach wilts and tomatoes soften slightly.

7.In a small bowl, whisk together soy sauce, sriracha, smoked paprika, ground cumin, ground coriander, black pepper, toasted sesame oil, rice vinegar, and maple syrup.

8.Return the browned tempeh to the pan and pour the sauce mixture over the vegetables and tempeh. Toss everything gently to coat evenly and cook for an additional 2-3 minutes to allow flavors to meld and tempeh to heat through.

9.Taste and adjust seasoning with salt if necessary.

10.Serve the spicy tempeh and vegetable stir-fry hot, garnished with fresh cilantro leaves. Optionally, serve over cooked brown rice or quinoa for a complete, protein-rich meal.