Peanut Glazed Tempeh Bowl

Method

1. 1For the glaze, whisk the chilli paste, peanut butter, the first sesame oil, the first coconut aminos, lime juice, ginger and maple syrup. Add the water until it pours thinly. Taste and adjust.
2. 2Toss the chopped tempeh in the glaze, cover and chill 15 minutes. Prep the vegetables meanwhile.
3. 3Heat a large skillet over medium heat. Spoon in the tempeh, keeping most of the glaze in the bowl. Sauté 3 to 4 minutes, turning, until browned. Take it out.
4. 4In the hot skillet, add the second sesame oil, the spring onions and vegetables. Season with the second coconut aminos. Cover and cook 4 to 5 minutes, stirring, until tender and slightly golden. Add 1 to 2 teaspoons of water if they stick.
5. 5When the vegetables are nearly done, stir in any greens and the quinoa. Sauté 3 to 4 minutes, until warm and slightly browned.
6. 6Add the tempeh and the rest of the glaze and cook 1 to 2 minutes more, until everything is hot and coated.