Vegan Teriyaki Tempeh Bowls
Ingredients
- 1/2 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 1 tbsp corn starch
- 8 oz tempeh cut into 1 inch pieces
- 1/2 cup chopped green beans
- 1 carrot, chopped
- 1 crown of broccoli florets, about 2 cups
- 1/2 cup shelled edamame
- 2 tsp sesame oil
- 1/2 cup prepared barley (optional)
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