Vegan Tempeh and Vegetable Stir-fry

Preparation

1. Cook the jasmine rice according to the package instructions. Set aside and keep warm.

Cooking the Tempeh

2. Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat.
3. Add the cubed tempeh and sauté for 5 to 6 minutes, stirring occasionally, until all sides are golden brown and crispy. Transfer the tempeh to a plate and set aside.

Stir-frying the Vegetables

4. Add the remaining tablespoon of oil to the same pan. Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Add the mixed stir-fry vegetables to the pan. Cook for 4 to 5 minutes, stirring frequently, until the vegetables are tender-crisp and vibrant.

Combining and Serving

6. In a small bowl, mix together the soy sauce, sugar, and water.
7. Return the crispy tempeh to the pan with the vegetables. Pour the soy sauce mixture over everything.
8. Stir-fry for another 1 to 2 minutes, tossing constantly, until the sauce bubbles, thickens slightly, and coats all the ingredients. Season with a pinch of salt and pepper if needed.
9. Serve the stir-fry hot over the cooked jasmine rice.