Tangy Tempeh Stir Fry

A delicious and tangy tempeh stir fry that is packed with flavor and nutrients. Perfect for a quick weeknight dinner or meal prep, this dish is vegan and gluten-free, ensuring a meal that fits various dietary needs.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

8 oz tempeh

2 tbsp vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1/2 cup snap peas

1/2 cup carrots, julienned

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1/4 cup soy sauce (gluten-free)

2 tbsp rice vinegar

1 tbsp maple syrup

1 tsp sriracha

1 tbsp cornstarch

2 tbsp cold water

1/4 cup green onions, chopped

1 tbsp sesame seeds

Instructions

1. Cut the tempeh into bite-sized pieces.

2. In a large pan over medium heat, add the vegetable oil.

3. Sauté the tempeh until golden brown, about 5 minutes.

4. Add red bell pepper, broccoli, snap peas, and carrots to the pan and stir fry for another 5 minutes.

5. Add garlic and ginger, and sauté until fragrant, about 1 minute.

6. In a small bowl, mix together soy sauce, rice vinegar, maple syrup, and sriracha.

7. Pour the sauce over the vegetables and tempeh, stirring to coat.

8. In another small bowl, whisk together cornstarch and cold water until smooth.

9. Stir the cornstarch mixture into the pan.

10. Cook until the sauce thickens, about 2 minutes.

11. Remove from heat and garnish with green onions and sesame seeds before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, microwave on high for 2-3 minutes or until heated through, or reheat in a pan over medium heat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.