Stir Fry Veggies and Tempeh

Tempeh can absorb flavors easily. I like marinating them in tamari with sesame oil and some garlic and ginger. If you’re looking for a meat alternative, tempeh is a good source of protein and other vitamins and minerals. Read here for more health benefits The Science of Eating

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine according to Wikipedia

For me, I love the grainy texture and you can add it to any vegetable dish or salad.

 

Recipe

 

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Author: Jen Paleracio
Ingredients
  • 2 cups broccoli florets
  • 1 yellow squash, sliced
  • 1 cup napa cabbage, shredded
  • 1 small carrot, peeled and cubed
  • 1 small red onion, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon 21 seasoning salute
  • 2 tablespoons olive oil
  • salt and pepper to taste
Instructions
  1. Heat a pan with oil, saute garlic and onion, add 21 seasoning salute, stir to mix well. Add all the vegetables accept Nappa cabbage, stir-fry for 2 minutes or until veggies are tender. Add the Nappa cabbage, stir, cook for 30 seconds. Serve with tempeh. 

 

 

  

 

Recipe for the sesame sauce

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Author: Jen Paleracio
Ingredients
  • 1/4 cup tamari or low sodium soy sauce
  • 1 teaspoon Harissa chili paste
  • 1 garlic clove, finely minced
  • 1 inch- sized ginger, peeled and finely minced
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • sesame seeds for toppings
Instructions
  1. Combine all ingredients, use a whisk and stir to mix well. 

Recipe for the tempeh

Use 1 package of tempeh, cut in the middle then slice into 1/2 an inch size. Marinate in the sesame sauce for 15- 30 minutes. Fry the tempeh for 1 minute each side or until golden brown. 

 

 


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