Sweet and Spicy Tempeh Maple Stir Fry

For the stir fry:

• 1/2 green, red and yellow pepper
• 100g long grain rice 
• 75ml coconut milk 
• 200g tempeh 
• 1 garlic clove
• 50ml sesame oil 
• 1 Pak Choi 
• 1 red onion 
• 15g ginger

For the marinade:

• 1 chilli
• 2 sprigs of spring onion
• 5 tbsp maple syrup (preferably dark for its robust taste)
• 15ml vegan soya sauce 
• 20ml sriracha 
• 1 tbsp maple vinegar 
• 6 tbsp maple sugar 
• 1 chilli, chopped

Seasoning ingredients:

• 1 tsp mixed spice 
• 1 tsp Chinese 5 spice
• 1 tsp paprika 

1. Cut the tempeh into slices and put aside. Chop the chilli and spring onion, add to a bowl with the rest of the marinade ingredients and add the tempeh
2. Cover and let it sit for one hour, or overnight for maximum flavour
3. Preheat the oven to 180c. Place the tempeh onto an oven tray and cook for 10 minutes
4. Turn them over, pour on the remaining marinade sauce and cook for a further 10-12mins
5. Meanwhile, rinse and cook the rice as per instructions, substituting 75ml of water for the coconut milk
6. Slice the peppers and red onions, mince the garlic and ginger
7. Heat the sesame oil in a wok or deep-frying pan then sauté the onion, garlic and ginger for 3 minutes
8. Quarter the Pak Choi and add to the pan, frying until golden. Add the peppers, seasoning and two tbsp water to soften the mix. Let the vegetables cook for a further 8-10mins on medium heat
9. Once the vegetables are softer but still with a little bite, combine with the tempeh and serve