For the Stir Fry Sauce

• ¼ cup tamari or soy sauce (60 mL)
• 1 tbsp rice vinegar (15 mL)
• 1 tbsp maple syrup (15 mL)
• 2 tbsp natural peanut butter (30 g)
• 2 tsp sesame oil (10 mL)
• 2 tsp chili-garlic sauce (10 g)
• ½ tsp ground ginger
• 2 cloves garlic, grated
• 1/4 water (60 mL)
• 2 tsp cornstarch

For the Stir Fry

• 1 8oz pkg tempeh, cut into ½-inch cubes
• 1 red bell pepper, thinly sliced 
• 3 cups broccoli florets (150 g)
• 1 cup carrots, cut into thin half-moons (150 g)
• 1 small white onion, chopped (100 g/1 cup)
• 6 green onions, thinly sliced
• 1 1/2 tbsp oil, divided
• 2 tbsp water

For Serving

• cooked rice
• sesame seeds
• green onion