Step 1

In a small bowl, mix together the cornstarch and water. Dissolve the bullion cube in the hot water and add it to the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside.

Step 2

Add one tablespoon of oil to a large pan and heat over medium-high heat.

Step 3

Add tempeh and cook for 3 to 5 minutes or until browning. Remove the cooked tempeh from pan and set aside.

Step 4

In the same pan, at medium heat, add one tablespoon of oil and add the broccoli, pepper, and carrots. Cook for 5 minutes stirring regularly to prevent burning. Add minced ginger and garlic and cook for 2 to 3 minutes or until fragrant and cooked.

Step 5

Add tempeh back into the pan and add the stir fry sauce. Mix well to coat the tempeh and veggies with the sauce.

Step 6

Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.