Spicy Tai Tempeh with Cashews

From "Clean Food" by Terry Walters.
This goes great with Zesty Basmati Rice.

8 oz. package tempeh
1 Tbsp. extra virgin olive oil
1 red onion, diced
1 roasted red bell pepper, diced
1 cup toasted cashews, chopped
1 Tbsp. roasted red chili paste
2 Tbsp. maple syrup
2 tsp. tamari
1/3 cup water
4 scallions, finely chopped

1.  Cut tempeh into large chunks and steap for 8 minutes.  Remove from heat and set aside until cool enough to handle.
2.  In large skillet, saute onion in olive oil over medium heat.  Crumble chunks of tempeh directly into skillet.   Add roased red pepper and cashews and saute for 5 minutes.
3.  In a small bowl, whisk together chili paste, syrup, tamari, and water.  Pour over tempeh, and saute another minute to combine flavors.  Remove from heat, top with chopped scallions and serve.