Tempeh and Broccolini Stir-Fry

Ingredients

• 1/2 pound Broccolini
• 6 tablespoons chopped green onions, divided
• 4 1/2 tablespoons rice vinegar
• 3 tablespoons lower-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons honey
• 1/4 teaspoon crushed red pepper
• 5 teaspoons canola oil, divided
• 1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
• 1 cup diagonally cut snow peas
• 2 2/3 cups hot cooked long-grain white rice
• 3 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. 1. Cook Broccolini in boiling water for 2 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces.
2. 2. Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.
3. 3. Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 tablespoons green onions and peanuts.