Step 1

Soak your dry sliced rice cakes in cool water to loosen and soften them about 1-2 hours before cooking. Meanwhile, prepare your vegetables and whisk together your sauce ingredients.

Step 2

In a wok or large frying pan, sauté garlic, mushrooms and crumbled tempeh with half of your stirfry sauce.

Step 3

Add the remaining vegetables, napa cabbage and bok choy and sauté again.

Step 4

Drain your rice cakes and add them to the pan along with vegetable broth, then cover and let soften for a few minutes. Finally, add remaining sauce, sauté and enjoy.

Step 5

Garnish with scallions if desired.