Sesame Tempeh Stir-fry

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5 from 3 votes

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.
My Notes:
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Meal Type: dinner, Lunch
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: bell pepper, Broccoli, Carrots, Rice, Tempeh
Servings: 4
Calories: 266kcal
Ingredients
  • 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.
Instructions
  • 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.
Notes
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.
Nutrition
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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