Sweet and Spicy Soy Tempeh

What You’ll Need:

1/3 Cup Roasted Unsalted Peanuts

4 Tbsp Coconut Oil

16oz Tempeh, Cut Into 1/2 Inch Cubes

1 Large Shallot, Sliced Thin

4 Garlic Cloves, Sliced Thin

3 Thai Chilies, Sliced Thin

1 Lemongrass Stalk, Bruised

6 Thin Slices Ginger, Skin On

2 Handfuls Sugar Snap Peas, or More/Less to Your Liking

¼ Cup Brown Sugar

¼ Cup Low Sodium Soy Sauce

2 Tbsp Brown Sugar

2 Tbsp Water

What You’ll Do:

1. Heat a Wok or tall sided pan over Medium-High Heat and add the oil.
2. When oil begins to produce whisps of white smoke, add the Tempeh and fry until golden on all sides; 5-10 minutes. Remove from pan and set aside.
3. Add the garlic, shallot, chili, lemongrass then ginger constantly stirring until fragrant.
4. Add the Sugar Snap Peas and cook for another 2-3 minutes or until they begin to soften.
5. Mix the brown sugar and soy sauce together in one bowl and then mix the brown sugar and water in a separate bowl.
6. Once Sugar Snaps have softened, add the peanuts then reintroduce the tempeh to the pan.
7. Stir together then add the brown sugar soy mixture. Stir constantly until incorporated then add the brown sugar water mix.
8. Cook until everything is evenly coated and the sauce has thickened; about 4-5 more minutes.
9. Serve immediately with rice or on its own.
10. Enjoy!!