- 3 tablespoons hoisin sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoons soy sauce
- 3 tablespoons cold water
- 2 teaspoons cornstarch
- 3 garlic cloves, minced
- 1 ½ teaspoons freshly grated ginger
- Generous pinch white pepper (optional)
- 2 tablespoons peanut oil, or high-heat oil of choice, divided
- 1 (8 ounce or 227 gram) package tempeh cut into ½ inch cubes
- 1 red or orange bell pepper, roughly chopped
- 2 scallions, white and green parts separated and chopped
- ½ cup roasted cashews
- Cooked rice
- Toasted sesame seeds
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Whisk the hoisin sauce, rice vinegar, maple syrup, soy sauce, water, cornstarch, garlic, ginger and white pepper together in a small bowl.
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Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.
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Once the oil is hot, add the tempeh cubes in an even layer. Cook the tempeh for about 10 minutes, flipping halfway through, until the pieces are lightly browned.
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Remove the tempeh from the skillet and transfer it to a plate.
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Coat the skillet with the remaining tablespoon of oil and raise the heat to high. Add the bell pepper and white parts of scallions. Stir-fry until the peppers are tender-crisp, about 3 minutes.
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Return the tempeh to the skillet, then add the hoisin sauce mixture and cashews. Flip everything a few times with a spatula to distribute the ingredients.
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Continue cooking the mixture, flipping it frequently, until the sauce thickens a bit and coats the tempeh and peppers.
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Remove the skillet from heat.
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Serve the stir-fry with rice and top it with sesame seeds and the green parts of your scallions.
Nutrition information does not include accompaniments.