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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another from The Whole Soy Cookbook . Ingredients:
1 lb tempeh, diced into 1 inch cubes |
1 tablespoon vegetable oil |
1 tablespoon toasted sesame oil |
4 garlic cloves, minced |
1 medium onion, sliced |
1 medium red bell pepper, sliced |
1 medium green bell pepper, sliced |
1 tablespoon fresh ginger, minced |
2 tablespoons low sodium soy sauce |
3 cups cooked brown rice |
Directions:
1. In a large pot, set a steamer basket over boiling water
2. Put the tempeh in the pot and steam, covered, for 5 minutes, or until soft.
3. Set aside.
4. In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds.
5. Add the sliced onion and peppers, stir fry for 3 to 4 minutes.
6. Stir in the ginger and soy sauce, add the steamed tempeh.
7. Stir fry for 3 more minutes.
8. Serve immediately over hot rice.
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