• orange marinade
  • 1 orange (juice and zest)
  • 1/4 cup water
  • spices: minced ginger, minced garlic clove
  • 1 tbsp soy sauce (gf: tamari / coconut aminos)
  • 1/2 tsp red curry paste
  • slurry: 1/2 cup water + 1 tsp starch
• stir-fry
  • 100g cubed tempeh
  • 1 tbsp peanut oil
  • veggies: 1 chopped carrot, 1 sliced small onion, 1 sliced bell pepper, 100g snow peas
• grain
  • 1 cup cooked brown rice (according to package directions)

⠀ ⠀ ⠀➜ instructions

• hard part:
  • whisk together the marinade ingredients until smooth & soak the tempeh into it (overnight it's better since the flavours have time to mingle, but 30' work too)
• simple part:
  • heat the oil in a pan and cook over the veggies for five minutes, stirring frequently (use a bit of water to deglaze the pan, without using more oil)
  • then add the tempeh with the leftover marinade and cook until all the veggies are crisp-tender and mixture is thick and bubbly
  • serve with cooked brown rice!
• it should be a 2 portion meal, you can split in half and eat one part for dinner, and the other part for next day's lunch (as i do) ^3^