Tempeh Stir Fry Recipes

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TEMPEH STIR FRY



Tempeh Stir Fry image

Make a healthy vegetarian tempeh stir fry with simple ingredients!

Provided by Madeline

Categories     Dinner

Time 30m

Number Of Ingredients 12

1 (8oz) pack of tempeh
1 red bell pepper
6oz broccoli florets
2 tbsp oil - separated
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp lime juice
2 tsp sesame oil
3 cloves garlic - minced
2 tsp fresh minced ginger
1/2 tbsp corn starch - optional

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

Nutrition Facts : Calories 272 calories, Sugar 17.3 g, Sodium 776.3 mg, Fat 7.6 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 9.5 g, Protein 18.9 g, Cholesterol 0 mg

MARINATED TEMPEH STIR-FRY WITH BROCCOLI AND RED BELL PEPPER



Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper image

Categories     Garlic     Ginger     Soy     Vegetable     Marinate     Stir-Fry     Low Fat     Vegetarian     High Fiber     Broccoli     Bell Pepper     Healthy     Bon Appétit

Yield Serves 4 as a side-dish

Number Of Ingredients 13

4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces
1/4 cup light soy sauce
1 tablespoon rice vinegar
3 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces
2 tablespoons water
1 teaspoon honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
2 tablespoons thinly sliced green onion

Steps:

  • Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
  • Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
  • Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

CHILLI TEMPEH STIR-FRY



Chilli tempeh stir-fry image

Try popular tempeh - made from fermented soya beans - as a substitute for meat. As well as being vegan, this stir-fry is healthy and low in calories

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

300g long-stem broccoli
½ tbsp toasted sesame oil
150g tempeh , sliced and cut into 2cm cubes
2 garlic cloves , thinly sliced
1 thumb-sized piece ginger , peeled and finely grated
½ small red chilli , deseeded and finely chopped
½ tbsp gochujang paste
1 tsp sesame seeds
steamed brown rice , to serve (optional)

Steps:

  • Boil the broccoli for 1 min 30 secs. Drain.
  • Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
  • Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.

Nutrition Facts : Calories 372 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.1 milligram of sodium

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