Spicy Asparagus-Tempeh Stir-Fry

Ingredients

• 2 teaspoons cornstarch
• ¼ cup low-sodium soy sauce
• ¾ cup vegetable broth
• ¾ pound asparagus spears
• 3 cups hot cooked instant brown rice
• ½ teaspoon crushed red pepper
• 4 garlic cloves, minced
• + 3 more ingredients
• • 2 tablespoons sesame oil, divided
  • 1 (8-ounce) package multigrain tempeh (such as White Wave Five-Grain), thinly sliced
  • 1 (6-ounce) package sliced shiitake mushrooms

Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside. Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and sti...

View full recipe at My Recipes