Coconut Lime Tempeh Stir-Fry This Coconut Lime Tempeh Stir-Fry is a vibrant and flavourful dish that combines the nutty goodness of tempeh with the tropical notes of coconut and lime. It's a perfect way to incorporate plant-based protein into your meals while enjoying a satisfying and aromatic stir-fry. Enjoy!

Ingredients:


- 8 oz (225g) tempeh, cut into cubes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugarsnap peas, trimmed
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 can (14 oz) coconut milk
- Zest and juice of 1 lime
- 2 tablespoons soy sauce or tamari
- 1 tablespoon coconut sugar or brown sugar
- 2 tablespoons coconut oil
- Cooked rice or quinoa for serving
- Fresh coriander and lime wedges for garnish

Instructions:
1. In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the tempeh cubes and cook until golden brown on all sides. Remove the tempeh from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of coconut oil. Sauté the red onion, garlic, and ginger until fragrant.
3. Add the sliced bell peppers and snap peas to the skillet and stir-fry for a few minutes until they begin to soften but still maintain their crunch.
4. Pour in the coconut milk, lime zest, lime juice, soy sauce, and coconut sugar. Stir to combine and bring the mixture to a gentle simmer.
5. Return the cooked tempeh to the skillet and gently stir to coat it with the coconut lime sauce. Let the stir-fry simmer for a few minutes to allow the flavours to meld.
6. Once the vegetables are tender-crisp and the tempeh is heated through, remove the skillet from the heat.
7. Serve the Coconut Lime Tempeh Stir-Fry over cooked rice or quinoa. Garnish with fresh coriander and lime wedges for an extra burst of flavour.