Seasonal Indonesian-Inspired Tempeh and Veggie Stir-Fry
[Vegan]

For the Stir-Fry Sauce:

1. Fully heat the sesame oil in a large saucepan over medium heat.
2. Add the hot pepper and sauté until fragrant, about 1 minute.
3. Add the ketchup, tamari, sugar, vinegar, ginger, and broth and reduce sauce mixture to slightly thicken, about 12 to 15 minutes. Set aside. (Note: This stir-fry sauce can be made in advance and chilled.)

For the Stir-Fry:

1. Fully heat the avocado oil in a wok over high heat. Add the tempeh and onion and stir-fry until the tempeh is golden brown, about 3 minutes.
2. Add the seasonal veggies (such as broccoli), bell peppers, and garlic and stir-fry until the vegetables are heated through, about 2 minutes. Add the sauce mixture, scallions, and peanuts and stir-fry until the vegetables are crisp-tender, about 2 minutes.
3. Transfer the stir-fry to a large bowl—or serve directly from the wok. Generously garnish with cilantro. Enjoy as is or with cooked brown rice.