Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute. Ingredients:
4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces |
1/4 cup light soy sauce |
1 tablespoon rice vinegar |
3 garlic cloves, minced |
2 teaspoons minced peeled fresh ginger |
1/8 teaspoon dried crushed red pepper |
12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces |
2 tablespoons water |
1 teaspoon honey |
1 teaspoon cornstarch |
1 tablespoon vegetable oil |
1/2 cup chopped red bell pepper |
2 tablespoons thinly sliced green onion |
Directions:
1. Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
2. Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
3. Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.
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