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 ...
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