Tempeh Tofu Stir-Fry With Mung Bean Sprouts | Fast, Easy & Satiating

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a basic alternative.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a vegetarian alternative, and soy sauce is a common substitute.

Slice 3/4 block of tempeh and press tofu into strips.

Slice a red bell pepper into strips, removing seeds and pith.

Measure out 1 cup of mung bean sprouts.

In a bowl, mix 1/2 teaspoon of Chinese five spice blend, 1 tablespoon of vegetarian stir fry sauce, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 teaspoon of ketchup, and 1/2 teaspoon of vegan Worcestershire sauce.

Gently add tempeh and tofu strips to the sauce mixture, coating them thoroughly.

Sprinkle in 1 teaspoon of corn starch and suggest marinating for an hour.

Mince 3 cloves of garlic and 1 and 1/4 teaspoon of ginger.

Slice 3 green onions.

Heat grapeseed oil in a pan or wok until hot.

Fry marinated tempeh and tofu until browned on all sides, aiming for a crispy exterior and soft interior.

Remove cooked tempeh and tofu from the pan and add additional sauce mixture and rice vinegar to coat.

Add minced ginger and garlic to the pan to become fragrant.

Add sliced red bell pepper and cook for a couple of minutes before adding mung bean sprouts.

Add leftover vegan broth to the pan, then return the tempeh and tofu to heat through without overcooking the veggies.

Drizzle sesame oil over the finished stir-fry before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens