Name: Tempeh Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 16 oz tempeh, cut into 1-inch cubes; 3 tablespoons low-sodium soy sauce; 2 tablespoons maple syrup or agave nectar; 1 tablespoon rice vinegar; 2 tablespoons sesame oil, divided; 1 tablespoon grated fresh ginger; 3 cloves garlic, minced; 1 red bell pepper, sliced into thin strips; 1 cup broccoli florets; 1 medium carrot, julienned; 1 cup snap peas, ends trimmed; 4 green onions, sliced diagonally; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 tablespoon toasted sesame seeds for garnish

Instructions

Prepare the sauce

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, 1 tablespoon of sesame oil, ginger, and half of the minced garlic. Set aside.
Cook the tempeh

Heat the remaining 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add tempeh cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove from the wok and set aside.
Stir-fry the vegetables

In the same wok, add the remaining garlic and cook for 30 seconds until fragrant. Add broccoli and carrots, stir-frying for 2 minutes. Add bell pepper and snap peas, continuing to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
Combine and thicken

Return the tempeh to the wok and pour the sauce over everything. Stir to coat all ingredients evenly. Add the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Finish and serve

Add green onions and toss everything together for another 30 seconds. Remove from heat. Sprinkle with toasted sesame seeds and serve immediately over steamed rice or noodles.

Tempeh Stir Fry

Ingredients

Instructions

Nutritional Information

Tempeh Stir Fry is Also Known As

Ingredients

Instructions

Nutritional Information

Tempeh Stir Fry is Also Known As

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