Szechuan Tempeh Broccoli Stir Fry | DR Greger's 'How Not to Diet' Inspired Cookbook WFPB Recipe

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper and provides a meatier texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Szechuan peppercorns

🥗Healthier: black pepper

💰Cheaper: crushed red pepper

Black pepper provides a different heat, while crushed red pepper is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper and neutral in flavor.

Prepare the tempeh by marinating it with 200 to 250 grams of tempeh, 1 tablespoon of miso paste, 1/2 teaspoon of garlic granules, 1 teaspoon of cayenne pepper, and 1 tablespoon of raw organic apple cider vinegar.

Mix the marinade ingredients together to create a paste and pour it over the tempeh, ensuring it is well coated.

Cover the bowl and shake it to mix the marinade with the tempeh, then place it in the fridge to marinate for 1 to 2 days.

After marinating, prepare the sauce by gathering key ingredients like vegetable stock or mushroom stock, more apple cider vinegar, dates, molasses, mild chili powder or red pepper flakes, and Chinese five spice.

Chop the vegetables: one whole head of broccoli, one carrot, one red pepper, one red onion, and spring onions.

For the sauce, also prepare fresh garlic and fresh ginger to be used in the stir-fry.

In a large skillet, heat the marinated tempeh and cook until golden brown, then remove it from the skillet.

Add the chopped vegetables to the skillet and stir-fry until tender-crisp, about 3-4 minutes.

Pour the prepared sauce over the vegetables and stir to coat evenly, then add the cooked tempeh back into the skillet.

Cook everything together for an additional 2-3 minutes until heated through, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens