Tempeh Vegetable Stir-Fry

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.3g
  • Carbohydrate: 23.6g
  • Fiber: 7.9g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 664mg
  • Calcium: 59mg

Ingredients

  • 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

Preparation

  1. 1. Combine first 4 ingredients in a small bowl; set aside.
  2. 2. 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.
  3. 3. Stir soy sauce mixture into tempeh mixture; bring to a boil. Stir in sprouts and green onions.
  4. carbo rating: 16
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tempeh Vegetable Stir-Fry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy