Tempeh Kelp Noodle Stir-Fry

1

MIX: together the coconut aminos, miso paste, rice vinegar, sesame oil and maple syrup. Marinate the tempeh cubes for about 15 minutes. Remove the tempeh cubes and set aside the marinade.

2

SAUTÉ: In a large pan or wok on medium heat, add the tempeh cubes in a single layer and brown the sides, about 2 minutes on each side. Once browned, remove from the pan.

3

SAUTÉ: Add a bit of olive oil to the pan and add the shallots, broccoli, carrots and cabbage. Sauté until lightly browned.

4

ADD: the leftover tempeh marinade, ginger, garlic and the kelp noodles, mixing until just combined. Set the tempeh cubes on top and cover, until everything is just heated.

5

GARNISH: with sesame seeds, green onions, microgreens and a sesame chili sauce, if desired.

6

Substitutions: Cannot have soy? Leave out the tempeh and eat as a vegetable-packed side with a choice of protein. No coconut aminos/sauce? Use tamari, a gluten-free soy sauce, or leave out altogether.