Vegan Tempeh and Bell Pepper Stir-Fry

In a small bowl, whisk together the tamari, maple syrup, vegetable broth, and cornstarch slurry. Set the sauce aside.

Heat the sesame oil in a large skillet or wok over medium heat.

Add the cubed tempeh to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until golden brown on all sides.

Add the sliced red and yellow bell peppers to the skillet, cooking for another 4 minutes until they begin to soften.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Pour the prepared sauce directly into the pan. Toss everything continuously for 1 to 2 minutes until the sauce thickens and coats the tempeh and peppers evenly.

Remove from heat and serve warm over cooked brown rice, garnished with chopped green onions.