Cut each brussel sprout in half. Place the Brussels sprouts onto a baking tray, drizzle with olive oil, salt & pepper & bake for 20 minutes @ 180 degrees.
- Slice the tempeh block in half, slice the half in half again down the middle & cut into triangle shapes.
- Add the stock to a pot and bring to a boil. When the stock is boiling, add the tempeh, and cook for 5 minutes. Tempeh tends to be bitter & this will remove the bitterness. Remove the tempeh from the stock, shaking off any excess water.
- Heat a large frying pan with sesame oil. Fry the tempeh on each side till golden brown.
- Add 1.5 tablespoons of chilli oil into the pan, ensuring to coat each piece of tempeh in oil. Set aside. (You can place it into the oven to cook warm).
- In a small bowl, add the corn flour & water, mix till combined, and set aside. In a pot, add the grated ginger, crushed garlic, soy sauce, hoisin sauce, vinegar, sugar, and water. Cook the ingredients in the pot till heated through, approximately 1 minute. Add the cornflour mixture, and cook for 2 minutes. The sauce should start to thicken. Remove from heat until required.
- Remove the Brussels sprouts from the oven & place into the sauce. Gently toss the Brussels sprouts around in the sauce. Remove from the heat & serve.
- To assemble, place the sprouts and tempeh on a large serving dish. Garnish with toasted sesame seeds, finely sliced green onions, & toasted peanuts. Drizzle over extra chilli oil if you wish.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can gently reheat it in the microwave or in a skillet on the stove over low to medium heat, adding a splash of water or oil if needed to prevent it from sticking or drying out. If the stir-fry has become too dry, add some extra sauce or broth to help revive it.