Vegan Tempeh and Broccoli Stir-Fry

In a small bowl, whisk together the soy sauce, maple syrup, toasted sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, dissolve the cornstarch in the cold water, then whisk it into the soy sauce mixture.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the tempeh cubes and cook, stirring occasionally, until golden brown and slightly crispy on all sides, about 5 to 7 minutes. Remove tempeh from the pan and set aside.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the broccoli florets and 2 tablespoons of water, then cover the pan for 2-3 minutes to steam-cook the broccoli until bright green and crisp-tender.

Return the cooked tempeh to the skillet with the broccoli.

Give the sauce mixture a quick stir and pour it directly into the skillet over the tempeh and broccoli.

Toss everything continuously for 1 to 2 minutes until the sauce bubbles, thickens, and evenly coats the tempeh and broccoli.

Remove from heat and serve immediately over warm cooked jasmine rice.