Roasted Tempeh with Bean Sprout Stir-Fry

Instructions

1. 1

   Preheat oven to 400°F. Pat tempeh cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry tempeh is key for achieving a golden, crispy exterior.

2. 2

   In a bowl, toss tempeh cubes with 2 tablespoons sesame oil, half the minced garlic, and a pinch of salt. Spread on a baking sheet in a single layer.

3. 3

   Roast tempeh for 20-22 minutes, stirring halfway through, until golden brown and crispy on the edges.

   Tip: Don't skip the halfway stir for even browning.

4. 4

   While tempeh roasts, whisk together soy sauce, rice vinegar, maple syrup, and cornstarch in a small bowl. Set sauce aside.

   Tip: The cornstarch creates a light glaze without being heavy.

5. 5

   Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add remaining garlic and ginger, stirring constantly for 30 seconds until fragrant.

6. 6

   Add red bell pepper strips and stir-fry for 2-3 minutes until they begin to soften but remain slightly crisp.

   Tip: Keep the heat high for a nice stir-fry texture.

7. 7

   Add fresh bean sprouts and scallions to the skillet, tossing continuously for 1-2 minutes just until the sprouts are warmed through but still crunchy.

   Tip: Overcooked sprouts become mushy, so keep this step quick.

8. 8

   Pour the prepared sauce over the vegetables and gently fold in the roasted tempeh cubes. Toss everything together for 1 minute until the sauce coats all ingredients.

9. 9

   Transfer to serving plates and top with toasted cashew pieces and sesame seeds for added crunch and richness.

   Tip: Serve immediately while the contrast between crispy tempeh and crunchy sprouts is at its best.