This recipe is featured in our Vegan Weekly Meal Planner here!
1 tbsp sesame oil
Juice of two limes
juice of one orange
1 tbsp rice vinegar
1 tbsp maple syrup (or liquid sweetener choice)
1 tbsp minced garlic
1/2 cup low-sodium soy sauce (tamari, coconut aminos)
Drizzle of sriracha
1/4 cup tbsp corn starch + 1/2 water to form a slurry
12 oz. tempeh
Other bowl ingredients (optional)
Cooked Broccoli, raw carrot roses, fresh limes, black sesame seeds
Combine all sauce ingredients (except corn starch slurry) in a small pot and bring to a simmer.
Whisk together corn starch & water in a small bowl and add it into sauce. Continue stirring with a whisk, simmering for 3-4 min or until sauce thickens and it starts bubbling.
Transfer to a large bowl and add in sliced tempeh. Toss to coat evenly.
Heat a bit of oil in a large skillet over medium heat. Cook tempeh on each side for 1-2 min. or until sauce has caramelized a bit & slightly browned.
Serve with rice & other desired toppings (see ingredient list for toppings I used!)