Stir Fried Tempeh And Vegetables Recipes

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

TEMPEH STIR FRY

Steps:

• Cube tempeh, chop bell pepper and cut broccoli florets into smaller pieces. Heat 1 tbsp oil in a large frying pan over medium low heat.
• Add chopped bell pepper and broccoli to the frying pan when the oil is warm. Cook the veggies tossing frequently for about 7 minutes.
• Remove the cooked veggies from the pan and add the remaining 1 tbsp of oil to the pan along with the cubed tempeh. Brown tempeh on all sides for about 7 minutes, flipping frequently
• While the tempeh cooks, mix together soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, and ginger.
• Add the veggies back into the pan with the cooked tempeh. Pour the sauce over top and increase the heat to medium. Toss the veggies and tempeh in the sauce. Allow the sauce to simmer for about 4 minutes.
• Mix cornstarch in 2 tbsp cold water. Make space in the middle of the simmering pan and mix cornstarch slurry into sauce. Allow the sauce to simmer and thicken for another minute while tossing in the tempeh and veggies. Serve immediately with green onion, toasted sesame seeds and rice

STIR FRIED TEMPEH AND VEGETABLES

Steps:

• Cut tempeh into 1/2 inch cubes.
• Mix the next 9 ingredients to make a marinade.
• Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
• Heat the olive oil in a large pan.
• Add onions and cook, stirring occasionally, until they start to brown.
• Add mushrooms and cook another couple minutes.
• Add tempeh and marinade. Stir and cook a few more minutes.
• Add green beans. Cook and stir until green beans are cooked through.

STIR-FRIED VEGETABLES AND TEMPEH WITH SPICY PEANUT SAUCE

Steps:

• Sauce.
• Process the garlic and ginger in a food processor until finely chopped.
• Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
• Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
• Heat the peanut sauce over very low heat, stirring occasionally.
• Pasta.
• Cook pasta according to package.
• To complete the dish.
• Heat 2 T. of canola oil in a skillet over medium heat.
• Sauté the tempeh until lightly browned on all sides, about 10 minutes.
• Pour on the 2 T. tamari and stir quickly to distribute it.
• Transfer the tempeh to a large serving bowl.
• Heat the remaining 1 T. of canola oil in the skillet over medium heat.
• Sauté the broccoli and carrots 2-3 minutes.
• Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
• Add the tempeh and cook just until warmed through, about 1-2 minutes more.
• Transfer to the serving bowl.
• Drain the pasta and toss it with the tempeh and vegetables.
• Add all but a few tablespoons of the hot peanut sauce, and toss again.
• Pour on the reserved sauce, and serve.