Tempeh stir fry

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Who doesn’t love a good stir fry? Tofu is always good in stir fry but I love tempeh even more and according to what I have read tempeh is actually a healthier way to eat soy.

For the tempeh:
1 package (8 oz) tempeh
1/4 cup low sodium tamari (or soy sauce, but remember tamari is gluten-free. Soy sauce is not, and soy sauce is LOADED with sodium)
2 T sesame oil
1 T Rice vinegar
1-2 cloves garlic, crushed/ minced
1 tsp. maple syrup or agave
1-2 tsp ginger, minced
Oil for stir frying (sesame or peanut)

Veggies:
Anything you like!! I used:
Broccoli
Bok choy
Red & orange pepper
More ginger & garlic
Oil for stir frying (sesame or peanut)

Serve with:
Brown rice (cooked)
Crushed chili peppers or sriracha or other hot sauce to taste (optional)
Peanuts or cashews (optional)

Directions:

Prepare the marinade and chop the tempeh into bite-sized pieces. Marinate the tempeh for at least one hour or overnight, turning at least once to get all sides. Reserve any extra marinade (after it’s soaked it all up) to use as sauce.

Put some sesame oil or peanut oil in a wok or other pan. Stir fry the tempeh until browned. Set aside.

Chop the veggies. Stir fry in the same pan (adding more oil if needed) until tender-crisp. Don’t overcook the veggies! Turn off the heat.

Put the tempeh back in along with reserved marinade. Stir it all up.

Serve over brown rice with hot sauce and/or peanuts or cashews if desired.

Alternatively you could stir fry the tempeh plain and use the marinade as a sauce instead! I might try that next time…!

Eat mindfully. Enjoy immensely. 🙂

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This entry was posted in Recipes, Tofu & tempeh and tagged . Bookmark the permalink.

One Response to Tempeh stir fry

  1. Laura says:

    I’ve never cooked tempeh! This looks like an amazing way to try it!

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