Pre-heat oven to 415°. Chop broccoli and toss with olive oil and garlic powder to coat, then spread evenly on baking sheet and roast for about 25 minutes (flip after about 15 minutes)

In a medium bowl, whisk together all of the peanut sauce ingredients until smooth. Set aside.
1/2 cup creamy peanut butter
3 tbsp pure maple syrup or agave
2 tbsp low sodium soy sauce
~ 1/4 cup water
2 tbsp Thai red curry paste
2 tbsp seasoned rice vinegar
3 cloves garlic, minced
2 tsp minced fresh ginger
1 tsp red pepper chili flakes

In a large pan, stir fry the tempeh for 5 minutes, stirring frequently.

Add the chopped onion and cook for about 2 minutes, stirring constantly until it starts to soften.

Remove the tempeh and onions from the skillet and set on a plate nearby.

Add the shredded carrots and stir fry for 3-4 minutes until crisp tender

Return the tempeh and onions to the pan, along with the sauce. Stir to coat and cook for about 2 minutes.

Turn off the heat, sprinkle with chopped peanuts and cilantro, if desired. Serve over the oven roasted broccoli or stir-fried noodles (pictured)