Asparagus Bell Pepper Tempeh

Tempeh, about a pound
1 small onion, chopped
1 grouping of garlic, chopped
2 Tablespoons fresh ground ginger
two bell peppers chopped in 3/4 inch square pieces or thereabouts
a double handful of asparagus stalks. (I used purple and green)
olive or vegetable oil
garlic chili sauce
Oyster Sauce
Soy Sauce
The tempeh soaks up too much oil when cooked with the veggies, so I like to brush the surface of the tempeh cake with a mixture of vegetable oil, sesame oil, a little soy, some ginger, and a little garlic chili sauce. Then I bake it on parchment paper at 350 degrees for about 30 minutes, until it looks golden brown, then cut it into roughly inch square pieces.
I start by cooking the onions, garlic and some more ginger in a little oil over medium heat.
When the onions are translucent, I add the chopped bell peppers. When the peppers are about half done, I add the cut up asparagus. When that is about half done toward tender, I add the sauces, stir them up, and add the tempeh.

After cooking for a few more minutes I add a bit of water toward the end if the tempeh has soaked up the liquid, then serve over rice.

The 'rice' we used today is called 'Premium 6-grain rice' from Kagayaki; a blend of black, red and brown rice, purple barley and rye berries. YUM!