Tempeh is a fermented soybean cake that has a texture similar to soft tofu. Look for tempeh in the refrigerated produce section of the supermarket or wherever tofu and other soy products are sold.
1/3 cup low-sodium soy sauce
4 teaspoons dry sherry
2 teaspoons sugar
1/2 teaspoon cornstarch
2 teaspoons dark sesame oil
1 (8-ounce) package tempeh, cut into 1/2-inch cubes
1 1/2 cups broccoli florets
1 cup (1/8-inch-thick) diagonally sliced carrot
1/2 cup diced red bell pepper
1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups fresh bean sprouts
1/2 cup (1-inch) sliced green onions
How to Make It
Combine first 4 ingredients in a small bowl; set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 3 minutes or until light brown. Add broccoli, carrot, and bell pepper; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute.
Stir soy sauce mixture into tempeh mixture; bring to a boil. Stir in sprouts and green onions.