Easy Tempeh Stir-Fry
User Reviews
5
Easy Tempeh Stir-Fry
Description
The dish starts by preparing a stir-fry sauce mixing cornstarch, hot water, vegetable bouillon, soy sauce, sugar, sesame oil, and red pepper flakes. Tempeh is seared separately until browned and set aside. In the same pan, vegetables are sautéed with ginger and garlic until tender but still crisp. The tempeh returns to the pan to combine with the sauce, which thickens as it cooks, coating all ingredients evenly.
The combined texture includes the firm, slightly nutty tempeh, crisp vegetables, and a glossy, mildly spicy sauce. This stir-fry employs basic Asian flavors with a hint of heat from red pepper flakes and the warmth of sesame oil.
Serve with rice or noodles and garnish as desired with sesame seeds and sliced green onions. The notes suggest that sauce ingredients can be adjusted for sweetness, saltiness, or spiciness. Avoid moving tempeh too much while searing for a good crust. Pre-mixed stir-fry vegetable packs can simplify prep.
Ingredients
Stir Fry Sauce
- 1 tablespoon corn starch
- 2 tablespoons of water
- 1 vegetable bouillon cube
- ¼ cup water boiling
- 3 tablespoons soy sauce
- 1-2 tablespoons sugar or agave
- 2 teaspoons sesame oil
- red pepper flakes to taste
For the tempeh
- 2 tablespoons high heat oil divided, of
- 1 package tempeh cut into bite size rectangles, of
- 2 cups broccoli florets
- 1 red bell pepper diced
- 1 carrot sliced, thin
- 2 teaspoons ginger minced
- 2 garlic minced, cloves
- sesame seeds for garnish (optional
- green onion for garnish (optional, sliced
Instructions
- In a small bowl, mix together the cornstarch and water. Dissolve the bullion cube in the hot water and add it to the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside.
- Add one tablespoon of oil to a large pan and heat over medium-high heat.
- Add tempeh and cook for 3 to 5 minutes or until browning. Remove the cooked tempeh from pan and set aside.
- In the same pan, at medium heat, add one tablespoon of oil and add the broccoli, pepper, and carrots. Cook for 5 minutes stirring regularly to prevent burning. Add minced ginger and garlic and cook for 2 to 3 minutes or until fragrant and cooked.
- Add tempeh back into the pan and add the stir fry sauce. Mix well to coat the tempeh and veggies with the sauce.
- Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.
Notes
- Serve with rice or noodles of your choice and garnish with sesame seeds and green onion as desired.
- Use pre-mixed stir-fry vegetable blends to save time on chopping.
- Do not move tempeh excessively during searing to develop a proper brown crust.
- Adjust sauce ingredients to taste; start with less soy sauce, sugar, and red pepper flakes, then increase as preferred.
- Modify sauce thickness by adding more broth or cornstarch slurry depending on desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 961mg | 40% |
| Potassium | 551mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3302IU | 66% |
| Vitamin C | 81mg | 90% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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