Sesame Tempeh Stir-fry
This simple stir-fry comes together in just 30 minutes! The perfect easy meal for anytime of the week. Not into tempeh? No worries, just sub it for extra-firm tofu or your favorite store-bought plant-based meat alternative.
- 1 tablespoon(s) light oil (such as canola or vegetable)
- 7 oz tempeh cut into cubes
- 2 clove(s) garlic minced or pressed
- 1 tablespoon(s) fresh ginger grated or finely minced
- 1 tablespoon(s) sesame oil
- 1 tablespoon(s) rice vinegar
- 3 tablespoon(s) soy sauce (gluten-free if preferred)
- 2 tablespoon(s) agave or maple syrup
- 2 medium carrots peeled and cut into thin strips
- 1/2 head broccoli cut into florets
- 1 bell peppers (red, orange, or yellow) sliced
- 1 tablespoon(s) sesame seeds to garnish
- 4 green onions chopped
- Optional to serve with tempeh stir-fry: cooked rice, cooked quinoa, or cooked rice noodles.
- Heat the light oil in a large skillet or non-stick frying pan over medium-high heat and cook the tempeh for about 6 minutes, occasionally stirring until browned on each side.
- In the meantime, prepare the sauce by mixing garlic, ginger, sesame oil, rice vinegar, soy sauce, and agave in a bowl. Add half the sauce to the pan with the tempeh, mix until coated, then remove the tempeh from the pan and set aside on a plate,
- Return the pan to the heat and add the carrots, broccoli and pepper, and remaining sauce to the pan and cook for about 5 minutes, or until veggies are tender. Add tempeh back into the pan and cook for another 3-5 minutes or until the vegetables are cooked through.
- Once ready, serve on grain of choice with green onions and sesame seeds.
Gluten-free: to make gluten-free use a gluten-free soy sauce alternative such as tamari and serve on a gluten-free grain. Oil-free: to make oil-free, omit the light oil and sesame oil. Add an additional tablespoon of sesame seeds to the sauce for more sesame flavor. Make-Ahead: this recipe can be made ahead of time, cooled, and then stored in an air-tight container in the fridge for up to 4 days. Tempeh: for tempeh substitution, you can sub extra-firm tofu or your favorite store-bought plant-based meat.
Serving: 1serving without added grain(recipe makes 4 servings) | Calories: 266kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 809mg | Potassium: 690mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6620IU | Vitamin C: 110mg | Calcium: 137mg | Iron: 3mg
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