Tempeh Stir Fry

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan offers a similar texture at a lower cost.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is a budget-friendly alternative.

snap peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are a nutritious option, while frozen peas are often less expensive.

Cut tempeh into 1/2 inch pieces.

Combine soy sauce, cooking sherry, honey, minced garlic, ground ginger, and crushed red pepper in a bowl to make a marinade.

Add the tempeh to the marinade and let it marinate for a couple of minutes.

Bring water to a boil in a pot with a steamer basket.

Steam broccoli florets for about 3 minutes until crisp but tender enough to pierce with a fork.

Strain the marinade from the tempeh and whisk in 2 tablespoons of water and corn starch to thicken.

Heat canola oil in a large skillet over high heat.

Sauté the marinated tempeh and red bell pepper in the skillet for about 4 minutes.

Add the steamed broccoli and the marinade to the skillet.

Sauté until the sauce thickens, usually about 3 more minutes.

Serve the stir-fry over 1/2 cup of brown rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens