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Pork and Snow Pea Stir Fry

Spicy Sesame Ginger Tempeh Stir-Fry


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  • Author: MomsWhoThink.com
  • Total Time: 30 minutes

Ingredients

Units Scale
  • 1 package (8 oz) tempeh, cubed (or substitute with tofu)
  • 3 Tablespoons soy sauce
  • 2 Tablespoons sesame oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon maple syrup or agave nectar
  • 1 Tablespoon cornstarch
  • 2 Tablespoons vegetable oil, divided
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh ginger, grated
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Sesame seeds for garnish
  • Cooked brown rice or quinoa for serving

Instructions

  1. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup (or agave nectar), and cornstarch to create the marinade.
  2. Toss the tempeh cubes (or tofu cubes) in the marinade, ensuring they are well coated. Let it marinate for at least 15 minutes.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the marinated tempeh (or tofu) to the skillet and cook until browned on all sides. Remove from the skillet and set aside.
  5. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
  6. Add the bell pepper, carrot, broccoli, green onions, garlic, and ginger. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.
  7. Return the cooked tempeh (or tofu) to the skillet and add red pepper flakes. Stir to combine and heat through.
  8. Serve the spicy sesame ginger tempeh stir-fry over cooked brown rice or quinoa.
  9. Garnish with sesame seeds.

Nutrition

  • Calories: 300
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 15 g
  • Cholesterol: 0 mg