Teriyaki Tempeh and Wild Mushroom Stir Fry

Add the peeled and chopped potatoes to a large saucepan of cold water and bring to the boil. Simmer for 15 minutes.
1 kg potatoes
Make the teriyaki sauce by whisking together all of the sauce ingredients, until thoroughly combined.
100 ml water, 100 ml soy sauce, 50 g coconut sugar, 50 g rice vinegar, 2 cloves garlic, 2 tsp onion granules, 15 g cornflour
In a large wok, fry the diced onion and tempeh strips in the coconut oil for around 5 minutes.
1 tbsp coconut oil, 100 g onion, 250 g tempeh
Add the remaining stir fry ingredients (except the sesame seeds) along with the teriyaki sauce and cook over a high heat for a further 10 minutes.
250 g asparagus tips, 250 g shiitake mushrooms, 60 g beansprouts
When the potatoes are soft, mash them with the coconut cream, garlic, salt and pepper until smooth.
60 ml coconut milk, 1 clove garlic, salt and pepper to taste
Dish up the mashed potato and teriyaki tempeh stir fry and serve with a sprinkling of sesame seeds.
sesame seeds to serve