Sticky Ginger Tempeh Stir Fry

Method

1. Simmer the tempeh strips in a small pan of water for 8 minutes to soften any bitterness and help it absorb flavour, then drain and pat dry. (You can do this while you prep the vegetables.)
2. Whisk all the sauce ingredients together in a jug until no lumps of cornflour remain.
3. Heat 1 tbsp of the oil in a wok or large frying pan over medium-high heat and fry the tempeh for 4–5 minutes, turning, until golden on both sides. Transfer to a plate.
4. Add the remaining oil, then the broccoli and carrot with 2 tbsp water and stir-fry for 3 minutes.
5. Add the pepper and mangetout and stir-fry for 2 minutes more until the vegetables are bright and just tender-crisp.
6. Return the tempeh to the wok, give the sauce a quick stir and pour it in.
7. Toss for 1–2 minutes until the sauce bubbles, thickens and coats everything in a glossy glaze.
8. Serve over rice, scattered with spring onions and sesame seeds.