Ingredients

• 1 pound tempeh
• 1 tablespoon vegetable oil
• 1 tablespoon roasted sesame oil
• 4 garlic cloves, minced
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 1/2-inch piece fresh ginger, minced
• 2 tablespoons low-sodium soy sauce
• 3 cups hot cooked rice

Instructions

1. In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.
2. In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.
3. Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.