Ginger Black Pepper Tempeh

Directions

1. 1
   In a non-stick saute pan warmed to medium heat, saute your onions and mushrooms until softened.Optional, but feel free to add a drop or two of oil and then add in tempeh, garlic and ginger and saute until garlic and ginger become fragrant.Stir in bell pepper and stir again for another 2 minutes.
2. 2
   Pour in soy sauce, water and black pepper, then stir well to combine.
3. 3
   Sprinkle cornstarch evenly over top tempeh mixture, then stir again to make sure cornstarch mixes into the sauce.
4. 4
   Add in maple syrup and any additional vegetables you wish, then stir well to combine.Bring mixture to a low simmer and cover pan with a lid for about 5 minutes.
5. 5
   Remove from heat and allow sauce to thicken and fully coat tempeh.
6. 6
   Serve with rice or other sides of your choosing.