Tempeh Stir-Fry

Servings Prep Time
3people 15 minutes
Cook Time Passive Time
15minutes 4-24hours

Servings Prep Time
3people 15 minutes
Cook Time Passive Time
15minutes 4-24hours

Ingredients

Marinade

Vegetables

Stir-Fry Sauce

Garnish

Instructions
  1. Mix the ingredients for the tempeh marinade in a bowl or zip top bag. Add cubed tempeh. Marinate at least 4 hours and up to 48.

  2. Remove tempeh from marinade. Cube eggplant and place in a colander over a plate or in the sink. Sprinkle lightly with salt and let sit while you prep the other vegetables. (This removes any bitterness from the eggplant.)

  3. Mince ginger and garlic. Stem mushrooms, and slice them and the bell pepper into strips. Halve the green beans vertically if they’re at all tough. Shred or thinly slice the carrot. Thinly slice the scallions. Cube the jicama.

  4. Mix all sauce ingredients in a small bowl except for the starch. Sprinkle the starch through a fine mesh sieve, then whisk sauce ingredients together.

  5. Heat a large saute pan (or a wok, if you have one) over medium high heat. Add 1 tablespoon of cooking oil. Heat it til hot. Add the tempeh, which should sizzle slightly (you may want to add one piece to make sure the oil is hot enough). Sauté for about 4 minutes, until one side of tempeh has a nice light crust, then turn. Continue to sauté until the tempeh is nicely browned on as many sides as you have patience for. Remove to a plate.

  6. Add an additional tablespoon of oil to the pan and heat. Add the ginger and garlic, stirring constantly, for about 30 seconds. Add the eggplant, and saute until golden on one side (this can take a few minutes, so be patient. Stir the eggplant gently, but not violently. When one side is nicely browned, turn the eggplant, then add the mushrooms and peppers to the pan. After about 2 minutes, add the green beans. At this point, your pan is really full; just keep stirring.

  7. Sprinkle the carrots on top. Give the sauce a quick whisk to reincorporate the starch, then pour it into the pan, which will steam dramatically. Cover with a lid.

  8. Steam for 3-4 minutes. Remove the lid, stir in the jicama.

  9. Serve in a bowl, over noodles, rice, or cauliflower rice if you like. Garnish with minced cilantro, hemp hearts, and/or toasted sesame seeds or chopped nuts.

Recipe Notes


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