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1
Take your block of tempeh and cut it into 1/4-inch thick strips.
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2
Each strip will be rather thick so cut each in half lengthwise.
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3
In a shallow dish, combine 1 tablespoon stir fry sauce, agave nectar, garlic, red pepper flakes, ginger and pepper.
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4
Toss the tempeh in the sauce until evenly coated and allow to marinate for about 10-15 minutes.
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5
(For extra flavor, double the amount of marinade and allow tempeh to marinate for 30 minutes, flipping halfway through).
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6
In the meantime, heat olive oil in a large skillet over medium to medium high heat.
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7
Saute your asparagus and bell pepper until they are tender, about 10 minutes.
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8
Once the tempeh has had some time to marinate, push the vegetables to the sides of the skillet, and add the tempeh to the middle of the pan.
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9
Allow it to cook for about 2-3 minutes per side or until it looks golden brown and heated through.
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10
Once browned, remove the pan from the heat and add the remaining 2 tablespoons of stir fry sauce and stir to evenly coat.
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11
Serve with a side of brown rice and garnish with a few slices of avocado.
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12
Sprinkle on the hot sauce (optional) and enjoy your healthy, flavorful meal!
