Vegetarian Veggie Stir-Fry with Spicy Tempeh

1.Press the tempeh between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

2.In a small bowl, mix together soy sauce, sriracha, smoked paprika, ground cumin, ground coriander, black pepper, rice vinegar, and maple syrup to create the spicy marinade.

3.Place the tempeh cubes in the marinade and toss gently to coat. Let it marinate for at least 15 minutes, stirring occasionally.

4.Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.

5.Add the marinated tempeh cubes to the skillet in a single layer and cook for about 3-4 minutes on each side, until golden brown and slightly crispy. Remove tempeh from the skillet and set aside.

6.In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

7.Add the carrots, green beans, and broccoli florets. Stir-fry for 4-5 minutes until vegetables are tender-crisp.

8.Add the red bell pepper and diced tomatoes to the skillet. Stir-fry for another 2 minutes to combine and soften slightly.

9.Add the fresh spinach leaves last and cook for 1-2 minutes until just wilted.

10.Return the cooked tempeh to the skillet and toss everything together gently to combine and heat through. Adjust salt to taste if needed.

11.Remove from heat and transfer to serving plates.

12.Garnish with fresh cilantro leaves and toasted sesame seeds if desired.

13.Serve immediately, optionally with steamed brown rice or quinoa for a complete meal.