Sichuan Crispy Tempeh & Eggplant Stir-Fry with Sesame Brown Rice

Ingredients

• 4 oz tempeh block, cut into 1/2-inch cubes
• 1 medium Japanese eggplant, cut into 1-inch cubes
• 3/4 cup brown rice (cooked), prepared fresh or day-old
• 1 tbsp sesame seeds, white or black
• 1 tbsp ginger, minced fresh
• 3 cloves garlic cloves, minced
• 2 stalks scallions, sliced, white and green separated
• 2 tbsp black vinegar or rice vinegar, unseasoned
• 1 1/2 tbsp tamari or soy sauce, low-sodium
• 1 tsp maple syrup, for sweetness
• 1/2 tsp sichuan peppercorns, toasted, crushed
• 1 1/2 tbsp sesame oil, divided for cooking
• 1 1/2 tbsp avocado oil or neutral oil, high heat cooking
• 3 tbsp water or vegetable broth, for deglazing
• 1/4 tsp red chili flakes, optional, for heat
• 1 tbsp fresh cilantro, chopped, for garnish

Instructions

1. 1

   Press tempeh between paper towels with a heavy weight for 5 minutes to remove excess moisture. Cut into 1/2-inch cubes.

2. 2

   Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Pan-fry tempeh cubes 3-4 minutes per side until golden and crispy. Transfer to a plate.