Tempeh with Sesame Coconut Peanut Sauce

A vegetarian stir fry that really satisfies.

Sauce:
1/4 cup peanuts
2 Tbsp coconut oil
2 Tbsp hoisin sauce
1 Tbsp sesame oil
2 cloves garlic
1/2 tsp chili paste with garlic
1 Tbsp soy sauce
1/4 cup pale dry sherry

1 14-oz tempeh, cut into 1/2-inch dice
1 carrot, sliced
3-4 cups broccoli, cut into coarse flowerets
1/2 large onion, sliced (about 1 cup)
1/2-inch fresh ginger, minced
2 cloves garlic, minced
toasted sesame seeds

Blend peanuts in a small food processor until smooth, like chunky peanut butter. Add remaining sauce ingredients and blend well, stirring down sides of processor.  Get together your 'miss en place' - all your ingredients in bowls and ready to go.

Heat a wok and add a tablespoon canola or peanut oil. Stir fry the tempeh for a few minutes, until the tempe is well browned. Set tempeh aside in a bowl. Heat another tablespoon of oil in the wok. Stir fry the broccoli, carrot and onion, stirring briskly. Add about a tablespoon water while stirring and allow the veggies to steam a bit as the water cooks off. Add the ginger and garlic and cook another few minutes.

Return the tempeh to the wok and pour in the sauce. Heat through while gently folding the veggies with the sauce. Transfer to a platter and sprinkle with sesame seeds. Serve over rice.

Serves 4.