Rice with Tempeh, Garlic Scapes and Crimini

Maple Soy Sesame Sauce:

• 2 tablespoons low sodium soy sauce
• 2 tablespoons maple syrup
• 1 teaspoon mirin
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch

Stir Fry:

• 8 ounces tempeh, diced to 1/2 inch pieces
• 1 tablespoon peanut oil or other cooking oil
• 2 cups sliced crimini mushroom
• 10 pieces garlic scapes, chopped to 1/4 inch pieces
• 1 cup cooked brown rice
• 2 teaspoons toasted sesame seeds
• 1 pinch red pepper flakes
• salt, to taste

Heat a frying pan over medium high heat with half of the peanut oil to coat the pan.

In a small bowl, stir together all ingredients for the sauce until no lumps of cornstarch remains.

Evenly spread tempeh in hot frying pan and toast undisturbed on one side until golden, about 3 minutes. Flip and toast the other side. Empty into a bowl and set aside.

Heat the remaining peanut oil in the frying pan and sauté mushroom until slightly golden. Toss in garlic scapes until heated. Stir in rice and tempeh. Give the sauce mixture one last stir and pour over everything in the pan. Stir until evenly coated and absorbed.

Season with salt to taste and sprinkle with sesame seeds and red pepper flakes. Serve immediately or at room temperature.