Tempeh Vegetable Stir-Fry Recipe

Tempeh Vegetable Stir-Fry Recipe

Ingredients

Makes 4 servings

• 8 ounces tempeh
• salt and freshly ground black pepper
• 2 teaspoons cornstarch
• 3 cups small broccoli florets
• 2 tablespoons canola or grapeseed oil
• 3 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon mirin
• 1/2 teaspoon crushed red pepper
• 2 teaspoons toasted sesame oil
• 1 medium red bell pepper, cut into 1/2-inch slices
• 8 ounces white mushrooms, lightly rinsed, patted dry and cut into 1/2-inch slices
• 2 garlic cloves, minced
• 3 tablespoons minced green onions
• 1 teaspoon grated fresh ginger

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain, pat dry and set aside to cool
3. Cut the tempeh into 1/2-inch cubes and place in a shallow bowl
4. Season with salt and black pepper to taste, sprinkle with the cornstarch and toss to coat
5. Set aside
6. Lightly steam the broccoli until almost tender, about 5 minutes
7. Run under cold water to stop the cooking process and retain the bright green color
8. Set aside
9. In a large skillet or wok, heat 1 tablespoon of the canola oil over medium-high heat
10. Add the tempeh and stir-fry until golden brown, about 5 minutes
11. Remove from the skillet and set aside
12. In a small bowl, combine the soy sauce, water, mirin, crushed red pepper and sesame oil
13. Set aside
14. Reheat the same skillet over medium-high heat
15. Add the remaining 1 tablespoon of canola oil
16. Add the bell pepper and mushrooms and stir-fry until softened, about 3 minutes
17. Add the garlic, green onions and ginger and stir-fry 1 minute
18. Add the steamed broccoli and fried tempeh and stir-fry for 1 minute
19. Stir in the soy sauce mixture and stir-fry until the tempeh and vegetables are hot and well coated with the sauce
20. Serve immediately

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