Description
Tempeh stir-fry is a delicious and nutritious dish made by sautéing tempeh (fermented soybeans) with a mix of colorful vegetables like bell peppers, carrots, and broccoli. It’s seasoned with soy sauce, garlic, and ginger for added flavor. This dish is a great source of protein, fiber, and vitamins, perfect for a healthy, plant-based meal.
Ingredients
Scale
- 200g tempeh (sliced)
- 1 tablespoon olive oil
- 1 small onion
- 1 bell pepper
- 1 zucchini
- broccoli 1 cup
- 1/2 cup peas or green beans
- 2 garlic cloves,
- 1 tablespoon soy sauce,
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon sesame oil
- Fresh cilantro or green onions (for garnish).
Instructions
- Heat olive oil in a pan, cook tempeh until golden and crispy (5-7 minutes). Remove and set aside.
- In the same pan, sauté onion and garlic for 2-3 minutes. Add broccoli, bell pepper, zucchini, and snap peas, stir-fry for 4-5 minutes.
- Mix soy sauce, rice vinegar, and chili flakes. Pour over veggies, stir.
- Add tempeh back in, stir to coat, and cook for 2 more minutes.
- Drizzle sesame oil, garnish with cilantro or green onions. Serve hot with rice or quinoa.
Nutrition
- Serving Size: 1
- Calories: 316.5 kcal
- Fat: 13.8 g
- Carbohydrates: 31.05 g
- Protein: 26.6 g
