Spicy Tempeh with Asparagus, Chile & Ginger

A super quick and easy dinner with bright flavor that comes together in no time.
No wok? No worries, just use a large saute pan.

Tempeh tossed in tamari, sesame and rice wine vinegar with fresh asparagus, spicy red chile, loads of ginger and a touch of sweetness.

Tempeh with Asparagus, Chile and Ginger
3 tbl tamari, divided
1 tbl rice wine
2 tsp cornstarch
8oz tempeh, small cubes
1 tbl canola oil
3 tsp sesame oil, divided
8 oz pencil asparagus, ends trimmed, halved vertically
1 red chile, minced with seeds
1 tbl minced fresh ginger
1 large garlic clove, minced
1 tsp maple syrup or dark agave
2 scallions, sliced on a diagonal

Combine 1 tbl tamari, rice wine and cornstarch in a bowl. Whisk to combine and add the tempeh. Heat canola oil and 2 tsp of sesame oil in a large saute pan or wok over high heat.
Add asparagus, chile, ginger and garlic. Toss and cook for 3-4 minutes. Remove the asparagus and add remaining 1 tsp sesame oil to the pan. Add the tempeh and stir fry until browned, 5 minutes.
Add the asparagus back to the pan and add the remaining 2 tbl tamari and maple syrup. If the pan is dry add a touch of water. Add the green onions, toss, season with salt and pepper and serve.