How To Make Whole Foods Tempeh Stir-Fry Recipe
This savory stir-fry is packed with plant-based protein and colorful veggies.
Serves:
Ingredients
- 8 oz tempeh, sliced
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small broccoli head, chopped
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp agave syrup
- 1 tsp cornstarch
- 1/4 cup water
- Salt and pepper to taste
Instructions
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In a bowl, whisk together soy sauce, rice vinegar, agave syrup, cornstarch, and water. Set aside.
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Heat 1 tbsp oil in a skillet over medium-high heat. Add tempeh and cook until browned, about 4-5 minutes. Remove from skillet and set aside.
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In the same skillet, heat another tablespoon of oil and add onion, garlic, and ginger. Cook until fragrant, about 1-2 minutes.
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Add bell peppers and broccoli to the skillet and cook for another 5 minutes, or until vegetables are tender.
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Add the tempeh back into the skillet and pour in the sauce mixture. Cook for another 2-3 minutes or until the sauce has thickened.
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Add salt and pepper to taste. Serve immediately with rice or noodles.
Nutrition
- Calories : 247kcal
- Total Fat : 16.2g
- Saturated Fat : 2.2g
- Cholesterol : 0mg
- Sodium : 498mg
- Total Carbohydrates : 16.7g
- Dietary Fiber : 5.3g
- Sugar : 5.6g
- Protein : 15.2g
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