30-Minute Tempeh Stir-Fry
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 (Servings)
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Calories
526 kcal
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Course
Main Course
30-Minute Tempeh Stir-Fry
Description
The recipe begins by preparing a flavorful glaze that blends chili garlic sauce with creamy peanut butter, sesame oil, coconut aminos, lime juice, fresh ginger, and a touch of maple syrup. This mixture coats the cubed tempeh for at least 15 minutes, infusing it with rich, nutty, and spicy notes. The tempeh is then pan-seared until browned on all sides.
Meanwhile, a selection of vegetables including red bell pepper, broccoli, carrots, and kale is sautéed with green onions in sesame oil, creating a vibrant and mixed stir-fry. The dish is finished by combining the tempeh and glaze with the vegetables, enhancing the overall flavor. The stir-fry is served over cooked grains such as brown rice, cauliflower rice, or quinoa, providing a hearty and balanced meal.
The use of both coarse and fine semolina in the glaze ingredients is not applicable here, likely a confounding detail. The recipe allows substitutions in sauces and oils to accommodate dietary preferences. The dish suits lunch or dinner and can be adjusted to spice tolerance by modifying the chili garlic sauce amount.
Ingredients
GLAZE
- 3-4 tsp Chili garlic sauce (adjust to preferred spice level)
- 4 Tbsp peanut butter or almond, cashew, or sunflower butter, salted creamy
- 4 tsp sesame oil (if avoiding oil, sub water)
- 1/3 cup coconut aminos (or sub slightly lesser amount of tamari to taste as it can be more pungent in flavor)
- 4 tsp lime juice
- 3 tsp ginger or sub 1/2 tsp ground ginger, freshly grated
- 1 tsp maple syrup (plus more to taste)
- 3-4 Tbsp water
TEMPEH
- 8 ounces tempeh (chopped into large, bite-size squares // if GF, ensure gluten-free friendly)
THE REST
- 4 tsp sesame oil (or sub double this amount in water)
- 2/3 cup green onion chopped
- 4 cups vegetable we used red bell pepper, broccoli, carrots & kale, mixed; chopped
- 4 tsp coconut aminos (or tamari)
- 3 cups quinoa leftover cooked quinoa or brown rice or uncooked cauliflower rice
- 3 cups brown rice
- 3 cups cauliflower
Instructions
- Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
- Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. Don't be shy — you want this quite flavorful.
- Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.
- Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
- To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.
- Once the vegetables are nearly done, add your greens and grains and sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
- Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.
Notes
- Adjust chili garlic sauce quantity to control spice level according to personal taste.
- Marinate tempeh for longer than 15 minutes if time permits to enhance flavor absorption.
- Use gluten-free tamari and ensure gluten-free tempeh for gluten-sensitive diets.
- Vegetables can be varied based on availability and preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 526 | 26% |
| Carbohydrates | 53.6g | 18% |
| Protein | 22.8g | 46% |
| Fat | 26.3g | 40% |
| Saturated Fat | 4.2g | 21% |
| Sodium | 636mg | 27% |
| Fiber | 9.9g | 40% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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