Low Carb Spaghetti Stir-fry with Tempeh in Hoisin Sauce | #nuPasta

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories while seitan is often less expensive.

hoisin sauce

🥗Healthier: soy sauce + honey

💰Cheaper: soy sauce

Soy sauce is more accessible and can be sweetened with honey.

Rehydrate shiitake mushrooms in hot water and set aside.

Peel and julienne the carrot.

Slice the yellow bell pepper into strips after removing the seeds.

Separate and rinse the bok choy leaves, then cut in half lengthwise and across.

Slice half a medium onion.

Peel and mince the garlic.

Cut water chestnuts into halves or slices as needed.

Cut spring onion into 10 cm long pieces and then slice thinly along the length.

Slice the homemade black bean tempeh into strips.

Make the hoisin sauce by mixing miso paste, soy sauce or tamari, maple syrup, and Chinese cooking rice wine until smooth.

Heat a skillet on medium-high and add 1 tablespoon of coconut oil.

Pan-fry the tempeh strips until crispy, about 5-7 minutes on one side and 4-5 minutes on the other side, drizzling with soy sauce.

Remove tempeh from the pan and set aside.

In the same pan, add 1 tablespoon of coconut oil, then add onions, garlic, and minced ginger, sautéing for 2 minutes.

Add sliced shiitake mushrooms and some soy sauce, sautéing for about 5 minutes.

Add carrots, water chestnuts, and bamboo shoots, stir-frying for 4-5 minutes.

Add bell peppers and hoisin sauce, stir-frying for another minute.

Add bok choy and stir-fry for a few seconds.

Drain and rinse the NuPasta, then add to the pan, tossing to reheat for a couple of minutes.

Cut the fried tempeh in half and add to the pan along with spring onions and cracked black pepper, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens