Vegan Asian Tempeh Recipe

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Ingredients

• 1 package tempeh, diced
• 3 stalks celery, chopped
• ½ large field cucumber, diced
• 3 green onions, chopped
• 1 clove garlic, minced
• 1 Tbsp peanut butter
• 1 Tbsp sesame oil (untoasted) or olive oil
• 1 Tbsp tamari (or soy sauce)
• 1 tsp toasted sesame oil
• 2 Tbsp apple cider or brown rice vinegar
• Chili paste to taste

1. For tempehs that are not pre-cooked, put your diced tempeh in the oven or toasted oven at 300-350F for 15 minutes or so, until lightly browned.
2. Prepare the sauce by whisking all the ingredients together in a bowl. Adjust tamari and chili to your taste, add a bit of water if you want a thinner consistency, and let the sauce sit to combine while you prepare the vegetables.
3. Cut the vegetables and tempeh to approximately the same size, and toss together in a bowl. Pour the sauce over them, and toss to coat.
4. Serve garnished with fresh cilantro or chopped peanuts.

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