Asian 20 min

Ginger Tempeh Stir Fry

Name: Ginger Tempeh Stir Fry
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 8 oz tempeh, cut into cubes; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; Sesame seeds and rice for serving

vegandairy-freehealthyone-pan

Ingredientsfor 2

320

Cal

18g

Protein

28g

Carbs

16g

Fat

18 oz tempeh, cut into cubes
22 cups broccoli florets
31 red bell pepper, sliced
41 cup snap peas
53 cloves garlic, minced
61 tablespoon fresh ginger, grated
73 tablespoons soy sauce
81 tablespoon sesame oil
91 tablespoon rice vinegar
101 tablespoon maple syrup
111 teaspoon cornstarch
122 tablespoons vegetable oil
13Sesame seeds and rice for serving

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Instructions

1
Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, and cornstarch in a small bowl to make the sauce. Set aside.
2
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add tempeh cubes and cook undisturbed 3–4 minutes until deeply golden and crispy on one side. Flip and cook 2–3 more minutes. Remove and set aside.
3
Add remaining oil to the wok. Add broccoli and cook 2–3 minutes until bright green and starting to char slightly. Add bell pepper and snap peas, stir-frying 2 minutes. Add garlic and ginger and stir-fry 30 seconds until fragrant.
4
Return tempeh to the wok. Pour the sauce over everything and toss vigorously for 1–2 minutes until the sauce thickens and coats all the ingredients with a glossy sheen. Serve immediately over steamed rice with sesame seeds.