Tempeh Stir Fry with Spicy Tahini Sauce {GF, Vegan}

• servings: 3 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

8 ounce package gluten free tempeh (cut into one inch by 2 inch rectangular strips)

3 tablespoons olive oil (divided)

8 ounces shiitake or button mushrooms (halved and thinly sliced)

8 ounces gailan (or regular broccoli trimmed of the 1 inch ends and cut into 2 inch segments)

1 tablespoon minced ginger

1 tablespoon garlic (minced)

3 tablespoons tahini

1 tablespoon chili garlic sauce

2 tablespoons tamari

1 tablespoon sesame oil

1 tablespoon maple syrup

Directions

Heat 2 tablespoons oil over medium high heat.

Cook tempeh until browned on each side, and remove from pan.

To the same pan add 1 tablespoon oil and mushrooms, and cook for a few minutes. Remove from pan.

To the pan add gailan, ginger and garlic. Cook for a few minutes.

Add mushrooms and tempeh to the pan and mix.

In a small bowl combine sauce ingredients until smooth.

Serve tempeh stir fry drizzled with sauce.

Garnish with Sriracha

Nutrition

• Calories: 481 kcal
• Total Fat: 35 g
• Saturated Fat: 5 g
• Sodium: 995 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 22 g