Sweet And Sour Tempeh Bowl

serves 4

Ingredients: 

Tempeh

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

Directions: 

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!)