A vibrant and flavorful stir-fry featuring tempeh and a medley of colorful vegetables, perfect for a quick and healthy meal.
Prepare the marinade by mixing the ginger, garlic, tamari, and water in a bowl.
Let the marinade sit for a few minutes to allow the flavors to meld.
Cut the tempeh into bite-sized pieces and coat them in the marinade. Let it sit for 10 minutes.
Marinating longer enhances the flavor absorption.
Heat a skillet over medium heat and cook the tempeh until golden on all sides. Remove and set aside.
Ensure the skillet is hot before adding the tempeh for a nice sear.
In the same skillet, sauté the onion, carrot, and celery until slightly softened.
Stir frequently to prevent sticking.
Add the bell peppers and corn to the skillet and cook until tender-crisp.
Cook on medium-high heat for a slight char.
Combine the vinegar, maple syrup, and cayenne pepper in a small bowl to make the sauce.
Adjust the sweetness or tanginess to your preference.
Add the cooked tempeh and sauce to the skillet with the vegetables. Stir well.
Ensure all ingredients are evenly coated with the sauce.
Mix the arrowroot with water and pour into the skillet. Cook until the sauce thickens.
Stir continuously to avoid lumps.
Serve the stir-fry over rice or noodles and enjoy!
Garnish with fresh herbs like cilantro or parsley for added flavor.
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