2tablespoons+ 2 teaspoons tamari or soy saucedivided
18-ounce package tempeh, cubed
1small zucchinicut into thick half moons
1red bell peppercut into 1-inch pieces
2teaspoonstoasted sesame oil
2tablespoonsgrapeseed or peanut oil
¾teaspoonred pepper flakesadd more or less to adjust the heat level
3green onionswhite and green parts separated, sliced
1teaspoongrated fresh ginger
¼cupunsalted dry-roasted peanuts
Cooked rice or quinoa for serving
Whisk together 2 tablespoons of tamari, mirin, and 1 ½ teaspoons of corn starch in a small bowl. Put the tempeh, zucchini, eggplant, and bell pepper in a large, shallow baking dish and pour the sauce mixture over them. Toss to coat and let the veggies marinate at room temperature for 10 minutes.
While the veggies are marinating, whisk together the vinegar, hoisin sauce, sesame oil, sugar, and remaining tamari and cornstarch in a small bowl. Set aside.
Heat a wok or large skillet over medium-high heat. Swirl to coat with grapeseed oil and add the red pepper flakes to the pan. Cook for about 30 seconds, stirring constantly, until the oil is fragrant and the pepper flakes are beginning to darken. Add the tempeh and veggie mixture to the wok and cook for about 5 minutes, or until the eggplant and zucchini is tender.
Add the white parts of the green onion, garlic, and ginger to the wok and cook for 30 seconds. Pour the sauce into the wok and stir to coat, then add the peanuts and cook for another minute. Remove from heat. Serve over rice or quinoa and garnish with the remaining green onions.