Mirin & Maple Tempeh Stir Fry is an easy vegan dinner that’s delicious and surprisingly easy to throw together!
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 a little 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. Remove tempeh from pan and set aside.
Veggies: In same skillet/wok, heat oil and add your cabbage and carrots, 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). Just before done, add the tempeh and most of the scallions, mix well.
Serve: Serve stir fry with cooked grain of choice. Top with any remaining sauce, sesame seeds and few extra scallions.