Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large wok or skillet, heat 1 tablespoon of vegetable oil over high heat until shimmering.

2. 2

   Add 16 ounces of cubed tempeh and cook for 5-7 minutes, stirring frequently, until golden brown and slightly crispy, then remove from the wok and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok, then add 1 large thinly sliced red onion, 1 diced red bell pepper, and 1 diced green bell pepper and stir-fry for 3-4 minutes until slightly softened.

4. 4

   Stir in 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger, along with 1 cup of frozen peas and carrots blend and 0.5 cup of frozen corn kernels, cooking for another 2 minutes until fragrant.

5. 5

   Return the cooked tempeh to the wok, then add 1 tablespoon of ground cumin, 1 teaspoon of achiote powder, and 2 tablespoons of Aji Criollo chili paste, mixing everything well for 1 minute.

6. 6

   Incorporate 3 cups of cooked short-grain rice and 3 tablespoons of soy sauce, tossing continuously for 3-5 minutes to ensure all ingredients are evenly distributed and heated through.

7. 7

   Finish the dish by stirring in 0.25 cup of chopped fresh cilantro and 2 tablespoons of fresh lime juice, season with salt and black pepper to taste, and serve immediately.