Tempeh and Vegetable Stir-Fry
**Tempeh and Vegetable Stir-Fry** This stir-fry is a quick and easy way to get your vegetables and protein. The tempeh is a good source of plant-based protein, and the vegetables are packed with vitamins and minerals. The soy sauce adds a savory flavor to the dish. Serve this stir-fry over rice or noodles.
I first learned how to make this stir-fry when I was living in China. I was teaching English at a university, and one of my students invited me to her home for dinner. Her mother made this stir-fry, and I was immediately hooked. I've been making it ever since. The original recipe called for pork, but I've since substituted tempeh. Tempeh is a fermented soybean product that has a similar texture to meat. It's a good source of protein, and it's also very versatile. You can use it in stir-fries, soups, salads, and even sandwiches. This stir-fry is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand, such as broccoli, carrots, bell peppers, and onions. You can also add other ingredients, such as tofu, peanuts, or cashews. The key to a good stir-fry is to cook the ingredients over high heat. This will help to brown the tempeh and vegetables and give them a slightly crispy texture. Be sure to stir the ingredients constantly so that they cook evenly. This stir-fry is a delicious and healthy meal that can be made in just minutes. It's a great way to get your vegetables and protein, and it's also very versatile. You can easily customize it to your own taste.
Tempeh and Vegetable Stir-Fry Tempeh and Vegetable Stir-Fry Tempeh and Vegetable Stir-Fry Tempeh and Vegetable Stir-Fry
Prep time: 15 | Cook time: 20 | Serves: 2
Ingredients
  • 1 package (8 ounces) tempeh, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup broccoli florets
  • 1/2 cup chopped carrots
  • 1/4 cup soy sauce
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the tempeh and cook until browned on all sides.
  3. Add the onion, green bell pepper, red bell pepper, broccoli, and carrots to the skillet.
  4. Cook, stirring occasionally, until the vegetables are tender.
  5. Stir in the soy sauce.
  6. Cook for 1-2 minutes more, or until the sauce has thickened.
  7. Serve over rice or noodles.
Why It Works
  • The tempeh is browned on all sides before adding the vegetables, which gives it a slightly crispy texture.
  • The vegetables are cooked over high heat, which helps to retain their vitamins and minerals.
  • The soy sauce adds a savory flavor to the dish.
  • The stir-fry can be easily customized to your own taste.