Loading...Ingredients
Units Scale
- 1 package (8 oz) tempeh, cubed (or substitute with tofu)
- 3 Tablespoons soy sauce
- 2 Tablespoons sesame oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon maple syrup or agave nectar
- 1 Tablespoon cornstarch
- 2 Tablespoons vegetable oil, divided
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- Sesame seeds for garnish
- Cooked brown rice or quinoa for serving
Instructions
- In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup (or agave nectar), and cornstarch to create the marinade.
- Toss the tempeh cubes (or tofu cubes) in the marinade, ensuring they are well coated. Let it marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated tempeh (or tofu) to the skillet and cook until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the bell pepper, carrot, broccoli, green onions, garlic, and ginger. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.
- Return the cooked tempeh (or tofu) to the skillet and add red pepper flakes. Stir to combine and heat through.
- Serve the spicy sesame ginger tempeh stir-fry over cooked brown rice or quinoa.
- Garnish with sesame seeds.
Nutrition
- Calories: 300
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg