Wash all produce before prepping. Preheat oven to 350°F. Rough chop cashews. Place on baking tray and toast in oven for 7-10 minutes. Remove, let cool and reserve for final step.
Place the tempeh in a stock pot and cover with water, then bring to a boil. Reduce the heat and allow to simmer for 10 minutes to remove the bitterness. Drain and rinse under cold water and pat dry. Cut the tempeh into 1/2 inch cubes and place into a large mixing bowl. Add the 1st addition of cornstarch and toss to coat. Reserve.
Place the 1st addition of water, soy sauce, vinegar, tomato paste, sugar, garlic, ginger, coriander, and paprika in a pot and bring to a boil. Lower to simmer. Place the 1st addition of oil in a skillet and heat over medium-high. Add the reserved tempeh. Brown on all sides, remove and reserve. Heat the skillet over medium-high heat again, add the 2nd addition of oil. Add onion, carrot, pepper and mushrooms and sauté until tender but still crisp, about 4-5 minutes. Reserve.
Place the 2nd addition of cornstarch and 2nd addition of water together in a bowl and mix well to create a slurry. Add to the sauce mixture, whisk in well so no lumps form. Turn up the heat in the pot to bring to a boil and thicken. Add to the skillet with the vegetables and mix well. Add the reserved tempeh to the skillet and heat till all contents are 165°F.
For plating, ladle 1 cup into a bowl. Add 1 Tablespoon of toasted chopped cashews on top as garnish.
Notes
Recipe provided by The Humane Society of the United States.