Fermented soy tempeh strips stir-fried with crunchy cashews and a dark sweet soy basil glaze.
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Slice the tempeh into thin strips, approximately 2 inches long.
Heat 1 tablespoon of oil in a wok over medium heat and toast the cashews until golden brown, then remove and set aside.
Add the remaining oil to the wok and fry the tempeh strips until they are crispy and golden on all sides.
Push the tempeh to the side and add the minced garlic and chilies, sautéing for 30 seconds until fragrant.
Add the red bell peppers and stir-fry for 1 minute until slightly softened.
In a small bowl, whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce, coconut sugar, and water.
Pour the sauce mixture over the tempeh and vegetables, tossing rapidly over high heat until the glaze thickens and coats everything.
Turn off the heat, fold in the fresh Thai basil leaves and toasted cashews until the basil is just wilted.
