Marinade: In a large bowl, mix together the marinade, add the tempeh and let set for at least 15 minutes, up to 4 hours in the refrigerator, turning every so often. Reserve marinade for later.

Cook Tempeh: Heat oil in a large skillet or wok over medium heat. Spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Saute for 6 – 8 minutes, turning on each side until browned.

Add veggies: Add the cabbage and carrots to the tempeh, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente). Add a tad more marinade as needed, reserve the rest to spoon over serving bowls.

Serve: In individual bowls, add 1/3 of the stir fry with a 1/2 or so of grain of choice – White or brown rice, quinoa or soba noodles would all be great. This Cilantro Lime Rice would be especially delicious! Top with any remaining sauce, sesame seeds and few extra scallions and cilantro.

Serves 3

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container.