Tempeh Asparagus Stir Fry
Ingredients
- 1 8-oz. pkg. tempeh, cut into 3/4-inch cubes
- 2 1/2 Tbs. low-sodium soy sauce
- 1 1/2 Tbs. fermented black beans, rinsed
- 2 cloves garlic, minced (about 2 tsp.)
- 2 tsp. grated fresh ginger
- 1 tsp. toasted sesame oil
- 1 cup low-sodium vegetable broth
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. rice wine vinegar
- 2 tsp. vegetable oil
- 3/4 lb. asparagus, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1/4-inch strips
- 3 oz. shiitake mushrooms, stems removed, caps sliced
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