Sesame Cashew Tempeh with Broccoli & Roasted Chard Stems

This meal might look like a whole lot of work with a ton of ingredients but a lot of the ingredients are repeated and once you get all the sauces made, it comes together quite quickly.
On the side I roasted a more unusual vegetable you don't see often served but more often thrown away...swiss chard stems! In many recipes, the chard leaves are used but the stems are thrown to the wind. Why? They are great to eat with wonderful flavor and hold up to all kinds of cooking methods especially pickling. Next time you eat some dark leafy greens, save your stems!

Slightly sweet and salty marinated tempeh, cashews and sesame crisped until golden brown and tossed in a thick glaze made of agave, tamari and chile. Serve with roasted vegetables like broccoli and swiss chard stems.

Sesame Cashew Tempeh
2 tbl tamari
1 tsp sesame oil
1 tsp garlic powder
1/4 tsp black pepper
1 tbl wheat flour
8 oz tempeh, small cubes
-------
canola oil, for frying
1/2 cup wheat flour
1 tsp baking powder
1 tsp baking soda
-------
1/2 cup water1/4 cup dark amber agave
1 tbl rice vinegar
1 tbl tamari
1 tbl vegan worcestershire sauce
2 tsp wheat flour
1 tsp sesame oil
1/2 tsp sambal chile sauce
--------

1 cup coarsely chopped salted & toasted cashews

1/4 cup chopped scallions
3 tbl toasted sesame seeds

Combine the tamari, sesame oil, garlic, pepper, wheat flour and tempeh in a bowl and toss to fully coat. Let marinate for 30 minutes.
Heat up a shallow amount of oil in a saute pan.
Combine the wheat flour, baking powder and baking soda. Toss all of the tempeh into the flour mixture and toss to coat. Dust off excess flour and pan fry until golden brown. Drain on paper towels.
In a small pot, combine the water, agave, vinegar, worcestershire, flour, sesame and sambal. Whisk until smooth and bring to a boil. Boil for 3 minutes until the sauce thickens slightly.
Toss the sauce with the crispy tempeh, cashews, scallions and sesame seeds.

Broccoli & Roasted Chard Stems
1 head broccoli, cut into small florets
1 bunch red chard stems, 1" pieces
3 tbl extra virgin olive oil
1/2 tsp sea salt
1/4 tsp red pepper flakes

Preheat the oven to 425.
Toss the broccoli and chard stems with oil, salt and pepper flakes. Arrange in a single layer on a baking sheet and roast for 15-20 minutes until the broccoli edges are crisp and charred.