Vegan Tempeh and Cabbage Stir-Fry

In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and water to create the stir-fry sauce.

Heat the sesame oil in a large skillet or wok over medium heat.

Add the tempeh cubes to the skillet and cook for 5 to 6 minutes, stirring occasionally, until all sides are golden brown and slightly crisp.

Add the minced garlic and ginger to the skillet with the tempeh, stirring constantly for about 30 seconds until fragrant.

Add the shredded green cabbage to the skillet. Toss everything together and cook for 4 to 5 minutes, allowing the cabbage to wilt and soften while absorbing the flavors.

Pour the sauce mixture over the tempeh and cabbage. Stir well and cook for another 1 to 2 minutes until the sauce reduces slightly and coats the ingredients.

Divide the warm brown rice between two bowls and top generously with the vegan tempeh and cabbage stir-fry.