Ingredients

The following ingredients have 4 Servings
  • 8 ounce package gluten free tempeh (cut into one inch by 2 inch rectangular strips)
  • 3 tablespoons olive oil (divided)
  • 8 ounces shiitake or button mushrooms (halved and thinly sliced)
  • 8 ounces gailan (or regular broccoli trimmed of the 1 inch ends and cut into 2 inch segments)
  • 1 tablespoon minced ginger
  • 1 tablespoon garlic (minced)
  • 3 tablespoons tahini
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup

Instruction

  • Heat 2 tablespoons oil over medium high heat.
  • Cook tempeh until browned on each side, and remove from pan.
  • To the same pan add 1 tablespoon oil and mushrooms, and cook for a few minutes. Remove from pan.
  • To the pan add gailan, ginger and garlic. Cook for a few minutes.
  • Add mushrooms and tempeh to the pan and mix.
  • In a small bowl combine sauce ingredients until smooth.
  • Serve tempeh stir fry drizzled with sauce.
  • Garnish with Sriracha