This is a quick, easy and nutritious lunch. The tempeh is full of flavour with ginger, garlic and tamari. The stir fry combines carrots, onions and green beans. I serve this with some quinoa to make it a filling meal and to provide some extra protein.
Prepare the sauce ingredients by placing in a blender the sesame oil, ginger, garlic, vinegar, maple syrup, corn flour, and nut butter. Blend and set aside.
In a large pan heat 2 tablespoons of the olive oil. Add in the tempeh and cook for 10 mins. Flip over the tempeh every few minutes to ensure all sides are browned. Then add 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelise. Remove onto a clean plate.
Add in the remaining tablespoon of olive oil and toss together the green beans and carrots. Cook for 3-5 minutes. Pour in the remaining sauce until it thickens. Toss to coat everything and cook until the sauce thickens. Add back in the tempeh and cook until warmed through, sprinkle over sesame seeds and serve.