For the cashews: Add ½ tbsp sesame oil to a small pan over medium heat. When the pan is hot, add cashews, maple syrup, and chili powder. Let it toast for about 5 minutes, giving it a stir every now and then. Add lime zest and sea salt at the end.
Optional: steam tempeh for 10 minutes before cutting.
Cut tempeh into ½-inch cubes and toss with 1 tsp tamari and 1 tsp cornstarch. Set aside while you make the sauce.
Stir all the ingredients for the sauce in a small bowl: 2 tbsp soy sauce, 1 tbsp sambal oelek, 1/2 tbsp sesame seeds, and 2 tsp rice vinegar.
Add 1 tbsp neutral oil to a pan on medium heat. Add garlic and ginger. Cook for 2 minutes. Add bell pepper, mushrooms, and tempeh. Cook until the tempeh is mostly cooked, so about 5-7 minutes. Add sauce and cook for another 2-3 minutes.
Take the pan off the heat and stir in cashews and fresh basil.
If you want to make the coconut rice, you can find the recipe here!
