Tempeh Stir Fry

🛒 Ingredients

• Tempeh 100 g · 195 kcal
• Red Bell Pepper 75 g · 23 kcal
• Broccoli Florets 45 g · 15 kcal
• Carrot 30 g · 12 kcal
• Yellow Onion 25 g · 10 kcal
• Garlic 3 g · 4 kcal
• Fresh Ginger 5 g · 4 kcal
• Low-Sodium Soy Sauce 23 g · 17 kcal
• Rice Vinegar 8 g · 2 kcal
• Sesame Oil 3 g · 22 kcal
• Maple Syrup 8 g · 20 kcal
• Cornstarch 4 g · 15 kcal
• Water 30 g · 0 kcal
• Vegetable Oil 15 g · 120 kcal

👨‍🍳 Instructions

1. Cut tempeh into 1-inch cubes. Prepare all vegetables by chopping bell peppers and onions into strips, slicing carrots thinly, and mincing garlic and ginger.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, cornstarch, and water to make the stir-fry sauce.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add tempeh and cook for 5-7 minutes until golden brown and crispy on all sides; remove and set aside.
4. Add onions, carrots, and bell peppers to the same wok and stir-fry for 3-4 minutes until slightly tender-crisp. Add garlic and ginger, stir-fry for another minute until fragrant.
5. Return the cooked tempeh to the wok, add the broccoli florets, and pour in the prepared stir-fry sauce. Toss everything to combine and cook for 2-3 minutes until the sauce thickens and coats all ingredients.
6. Serve hot, optionally garnished with sesame seeds or red pepper flakes, alongside rice or noodles.