Smoky Tempeh Stir Fry with Tangy Orange- Sauce 32 Servings - Inspired by Alissa Saenz

INGREDIENTS:

For Marinated Tempeh: 4 x 1 lb. SunRhize Foods Tempeh, cut into cubes 1/2 cup rice 1/2 cup 1/2 cup maple syrup 1 tbsp black pepper 1 tbsp smoked paprika 1 tbsp powdered ginger For Orange-Ginger Sauce: 4 cup orange juice 1 cup soy sauce or tamari 1 cup maple syrup 24 clobes, minced 5 tbsp freshly grated ginger 5 tbsp cornstarch 3 tbsp orange zest For Stir Fry: 1 cup oil, total 8 medium-sized sweet potato, peeled and diced 5 quarts brussel sprouts, halved For Serving: seeds 16 , chopped cooked rice

PREPARATION:

Marinating the Tempeh 1. Stir rice vinegar, soy sauce, maple syrup, pepper, paprika and ginger together in a shallow dish. 2. Add tempeh cubes and toss to coat. Allow to marinate while you prep other ingredients.

Making the Orange-Ginger Sauce 1. Stir all ingredients together in a bowl.

Making the Stir Fry 1. Coat chopped sweet potatoes with oil and roast in oven at 350-400F until fork tender. 2. Coat brussel sprouts with oil and roast in oven at 350-400F until tender-crisp. 3. Pan fry or roast marinated tempeh until golden brown. 4. Mix together sweet potatoes, brussel sprouts and roasted tempeh. 5. Cook orange ginger sauce in sauce pan until thick. Pour over vegetable mixture.

Serve 1. Serve stir fry over plated rice, pouring any excess sauce over plate. Garnish with sesame seeds and chopped .