Asian-Style Tempeh Stir-Fry – Vegan version

👨‍🍳 Method

1. 1
   Prep all the vegetables ahead, cut thin and even.
2. 2
   Heat the wok over high heat until very hot, then add the oil.

   ⚙ Pan-fryingStoveWok

   💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
3. 3
   Sear the tofu 5 minutes, turning as little as possible, until golden on all sides, and transfer to a clean plate.

   Stove
4. 4
   Add the carrot and green beans and stir-fry 3 minutes, stirring constantly.

   Stove
5. 5
   Add the red pepper and keep stir-frying 2–3 minutes, until the vegetables are tender but still crisp.
6. 6
   Add the garlic and stir-fry 30 seconds, until fragrant.

   Stove

   💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
7. 7
   Return the tofu to the wok.
8. 8
   Add the soy sauce, date syrup and ginger oil and stir until the vegetables are evenly coated.
9. 9
   Serve immediately over rice, sprinkled with Sesame.