Tempeh and Broccolini Stir-Fry

Tempeh and Broccolini Stir-FryRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.


Serves 4 (serving size: 2/3 cup rice, 1 1/4 cups tempeh mixture, and about 2 teaspoons peanuts)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 410
Fat 16 g
Satfat 2.3 g
Monofat 7.3 g
Polyfat 5.1 g
Protein 18.6 g
Carbohydrate 50.6 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 558 mg
Calcium 140 mg


1/2 pound Broccolini
6 tablespoons chopped green onions, divided
4 1/2 tablespoons rice vinegar
3 tablespoons lower-sodium soy sauce
2 tablespoons hoisin sauce
2 teaspoons honey
1/4 teaspoon crushed red pepper
5 teaspoons canola oil, divided
1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
1 cup diagonally cut snow peas
2 2/3 cups hot cooked long-grain white rice
3 tablespoons chopped unsalted, dry-roasted peanuts


1. Cook Broccolini in boiling water for 2 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces.

2. Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.

3. Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 tablespoons green onions and peanuts.


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