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Tempeh Stir Fry | Veg Scratch Kitchen

Tempeh Stir Fry

Tempeh Stir Fry

50 mins prepServes 4

This simple tempeh stir fry is a flavorful, protein-rich weeknight dinner packed with veggies. It serves up to 4 and comes together in about 45 to 50 minutes. Boiling the tempeh first eliminates its bitter flavor, resulting in a nutty and savory dish that's sure to please.

4 servings

What you need

tempeh

brown rice

maple syrup

6 tbsp maple syrup

rice vinegar

1 tbsp rice vinegar

red bell pepper

1 red bell pepper

carrot

broccoli

1 bunch broccoli

shallot

grapeseed oil

2 tbsp grapeseed oil

garlic

2 clove garlic

soy sauce

4 tbsp soy sauce

ginger

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Instructions

1: Preheat the oven to 375°F.

2: Boil a small pot of salted water and cook the tempeh for 12 minutes.

3: Blanch the broccoli in boiling salted water for 2 to 3 minutes.

4: Remove the tempeh and broccoli, and place them on a parchment-lined tray with drizzled olive oil and salt.

5: Bake in the oven for 12 to 15 minutes.

6: In a nonstick pan over medium heat, add the baked tempeh and veggies along with the shallot, bell pepper, and jalapeño.

7: Sauté for a couple of minutes.

8: In a small bowl, mix together the sauce ingredients with a whisk.

9: Pour the sauce over the tempeh and veggies and cook until the sauce evaporates and caramelizes, about 8 to 10 minutes.

10: Serve over brown rice topped with scallions and sesame seeds.

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