Grab that wok!
I’m always on the lookout for more good and tasty stir fry recipes. I just can’t have enough of them in my weekly lunch and dinner recipe rotation.
What’s not to love?
-It’s fast & easy
-Super healthy and nutritious
-Colorful and appealing to the eye because of the quick-cooking method
-Veggie, protein and fiber-rich
This Tempeh Stir Fry is a definite keeper it’s the perfect opportunity to use up all of your leftover grains and veggies from the week. With a flavor that keeps you asking for more and you can have it on the table in just 30 minutes.
4 servings. GLAZE
3-4 teaspoons chili garlic sauce (adjust to preferred spice level)
4 tablespoons salted nut butter of choice
4 teaspoons sesame oil (if avoiding oil, sub water)
1/3 cup coconut aminos (or sub slightly lesser amount of tamari)
4 tsp lime juice
3 teaspoons freshly grated ginger (or sub 1/2 teaspoon ground ginger)
1 teaspoon maple syrup (plus more to taste)
3-4 tablepoon water
8 ounces / 230 g tempeh (chopped into large, bite-size squares
4 teaspoons sesame oil (or sub double this amount in water)
2/3 cup chopped green onion
4 cups mixed chopped vegetables (I used red bell pepper, broccoli, carrots & kale)
4 teaspoons coconut aminos (or tamari)
3 cups cooked quinoa, brown rice, or uncooked cauliflower rice
Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
Add water until you have a thin, pourable sauce. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. You want this quite flavorful.
Add the chopped tempeh to the glaze and toss to coat. Cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). In the meantime, prep your other vegetables and toppings.
Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Remove from pan and set aside.
To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 teaspoon of water to loosen.
Once the vegetables are nearly done, add your greens and grains, sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze, stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
Preptime 20 min | Cooktime 10 min | Totaltime 30 min
Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.
Tableware is from Kookpunt.