Tempeh and Edamame Stir-Fry with Ginger and Sesame

In a small bowl, whisk together the soy sauce, maple syrup, grated ginger, and minced garlic to create a fragrant glaze.

Heat a non-stick skillet over medium-high heat. Add the cubed tempeh and sear for 3-4 minutes, tossing until the edges are golden brown and crisp.

Add the julienned carrots and steamed edamame to the pan. Sauté for 2 minutes until the carrots are tender-crisp.

Pour the glaze over the mixture. Toss rapidly for 60 seconds as the sauce bubbles, thickens, and clings to the tempeh and vegetables, releasing a nutty aroma.

Remove from heat immediately to maintain texture. Transfer to a small bowl and garnish with a sprinkle of toasted sesame seeds before serving warm.