Tempeh Thai Basil with Cashews

Ingredients

• 8 ounces tempeh
• 0.5 cup raw cashews
• 1 cup fresh Thai basil leaves
• 3 cloves garlic, minced
• 2 pieces Thai bird's eye chilies, sliced(optional)
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon coconut sugar
• 3 tablespoons vegetable oil
• 0.5 cup red bell pepper, sliced
• 2 tablespoons water

Instructions

1. 1

   Slice the tempeh into thin strips, approximately 2 inches long.

2. 2

   Heat 1 tablespoon of oil in a wok over medium heat and toast the cashews until golden brown, then remove and set aside.

3. 3

   Add the remaining oil to the wok and fry the tempeh strips until they are crispy and golden on all sides.

4. 4

   Push the tempeh to the side and add the minced garlic and chilies, sautéing for 30 seconds until fragrant.

5. 5

   Add the red bell peppers and stir-fry for 1 minute until slightly softened.

6. 6

   In a small bowl, whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce, coconut sugar, and water.

7. 7

   Pour the sauce mixture over the tempeh and vegetables, tossing rapidly over high heat until the glaze thickens and coats everything.

8. 8

   Turn off the heat, fold in the fresh Thai basil leaves and toasted cashews until the basil is just wilted.