Stir-Fried Tempeh with Peanut Sauce

Ingredients

• Tempeh

  300g

• Cornstarch

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Coconut oil

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 tbsp chopped or 6g

• Soy sauce

  Low sodium, Shoyu

  2 tbsp or 32g

• Cornstarch

  1 tsp or 3g

• Water

  Plain, clean water

  ½ cup or 118g

• Peanut butter

  Smooth style, without salt

  1 tbsp or 16g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  1 teaspoon or 4g

Directions

1. In a bowl, mix all sauce ingredients until smooth
2. Heat the sauce in a saucepan and stir well until the peanut butter is smooth, set aside
3. Slice tempeh into cubes, coat well with salt and cornstarch
4. Pan fry the tempeh until crisp and golden
5. Take out the tempeh and sauté the onions
6. Add in the sauce until it boils, then throw in the tempeh cubes
7. Serve with some spring onions and sesame seeds if desired - ENJOY!