Szechuan Tempeh with Peppers

Ingredients - Serves 4

• Sesame seeds - 1 tablespoon
• Green onions - 2, chopped
• Vegetable oil - 2 tablespoons
• Ginger - 1 tablespoon, minced
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Szechuan sauce - 1/2 cup
• Green bell pepper - 1, sliced
• Red bell pepper - 1, sliced
• Tempeh - 8 ounces, cubed

Let's Get Started

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the bell peppers, garlic, and ginger. Cook until the peppers are tender, about 5 minutes.
4. Return the tempeh to the skillet and add the Szechuan sauce and soy sauce. Stir to coat the tempeh and peppers in the sauce.
5. Cook for another 5 minutes, until the sauce has thickened.
6. Serve the Szechuan tempeh with peppers over rice, garnished with the chopped green onions and sesame seeds.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 15g
• Carbs: 30g
• Protein: 20g
• Sodium: 800mg
• Sugar: 10g