Bart's Recipes
Slice the half red pepper into strips or cubes. Peel the ginger, grate it finely and press the clove of garlic out. Mix the garlic and ginger with the tamari in a bowl. Coat the tempeh cubes in it and let everything marinate for ten minutes.
Heat the coconut oil in a wok over medium-high to high heat. Add the marinated tempeh and fry the cubes until golden brown and crispy all around. Then add the broccoli florets and the sliced pepper to the tempeh in the pan and stir-fry everything thoroughly together.
Pour a splash of water into the wok to create steam. Let everything stir-fry for another five minutes until the vegetables are just tender. Add the raw cashews at the very last moment and fry them through briefly.
Remove the wok from the heat once the cashews are warmed through and the broccoli is bright green. Divide the warm stir-fry directly onto the plates and serve immediately.
