Tempeh with Curry Peanut Sauce

Tempeh with Curry Peanut Sauce
From a book called something like The 101 best meatless dinners

The Sauce:
1.5 tablespoons creamy peanut butter
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon miso
1/2 cup hot water
1 teaspoon soy sauce

The Stir-Fry:
1 large carrot
2 ribs celery
2 tablespoons canola oil
2 garlic cloves, minced
1 medium red onion, chopped
8 ounces tempeh, cubed
1 tablespoon curry powder
1 tablespoon dried oregano
1 teaspoon chili powder
lemon wedge for each serving to garnish, if you like.

1. Whisk together the sauce ingredients and set aside.
2. Cut the carrot and celery into 1-inch match sticks and set aside.
3. Heat the oil over medium heat in a wok or heavy skilled and add the garlic, onion, carrot, celery, tempeh, curry powder, oregano, and chili powder. Stir-fry for 7 minutes, until the vegetables are tender-crisp.
4. Pour in the peanut sauce and increase the heat a little to bring it to a simmer. Serve immediately, with lemon wedges if you like.