Veggie Medley Tempeh Stir-Fry-NEW

Method

1. Dice the Tempeh into 2 cm x 2 cm cubes. Add half of the oil into a large skillet or flat top and heat over medium-high heat. Add Tempeh and Cook for 3 to 5 minutes or until lightly browned on all sides. Remove the cook Tempeh from the pan and set aside.
2. Prep the fresh peppers under cool running water and dice them into 0.5 inch/1.3 cm cubes or alternatively use frozen diced peppers. Prep the fresh broccoli florets under cool running water or alternatively use frozen broccoli florets. In the same skillet, at medium heat add the remaining oil, and add the broccoli, red peppers and carrots. Cook for approximately 10 minutes or until the vegetables are tender, but still crunchy.
3. Add the garlic and ginger powder and cook for 2 to 3 minutes or until fragrant and cooked. Add the Tempeh back into the pan and add the teriyaki sauce and the water. Mix well to coat the Tempeh and veggies with the sauce. Heat until an internal temperature of 74°C/164°F is reached for a minimum of 15 seconds.
4. At the point of service, serve 200 mL/3/4 of a cup using a 6 ounce spoodle; garnish with chopped green onions.