YIELD:10 servings

Tempeh:
16 oz. multi-grain tempeh, cut into 1/2-in. cubes
1 Tbsp. curry powder
1 tsp. chili powder
3/4 cup soy sauce
3/4 cup water

Miso peanut sauce:
2/3 cup water
2/3 cup peanut butter
3 Tbsps. mellow miso
1/4 cup lime juice
2 Tbsps. soy sauce
2 Tbsps. toasted sesame oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, grated

Stir-Fry:
2 Tbsps. canola oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, grated
1 1/2 cups carrot, julienned
1 1/2 cups onion, thinly-sliced
1 1/2 cups red bell pepper, julienned
1 cup broccoli florets
1 cup peanuts, roughly-chopped

1. FOR THE TEMPEH: Toss tempeh in the curry powder, chili powder, soy sauce and water to coat. Spread the tempeh out on an over-safe pan and bake in pre-heated 375°F oven until the liquid is absorbed and the tempeh browns, about 30 minutes.
2. FOR THE SAUCE: Combine all sauce ingredients in food processor and blend until creamy and smooth.
3. TO STIR-FRY: In a hot stir-fry pan, heat 2 Tbsps. oil. Add 1 Tbsp. garlic and 1 Tbsp. ginger and stir-fry for 2 minutes.
4. Add the carrots, onions, red bell peppers and broccoli; stir-fry for 5 minutes. Add the tempeh and stir-fry another 2 minutes.
5. Turn down heat and add the sauce and chopped peanuts. Stir to coat. Serve over brown rice.

Recipe from University of Connecticut Dining Services.