Mango Tempeh Stir Fry Recipe 465

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TEMPEH STIR FRY



Tempeh Stir Fry image

Make a healthy vegetarian tempeh stir fry with simple ingredients!

Provided by Madeline

Categories     Dinner

Time 30m

Number Of Ingredients 12

1 (8oz) pack of tempeh
1 red bell pepper
6oz broccoli florets
2 tbsp oil - separated
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp lime juice
2 tsp sesame oil
3 cloves garlic - minced
2 tsp fresh minced ginger
1/2 tbsp corn starch - optional

Steps:

  • Cube tempeh, chop bell pepper and cut broccoli florets into smaller pieces. Heat 1 tbsp oil in a large frying pan over medium low heat.
  • Add chopped bell pepper and broccoli to the frying pan when the oil is warm. Cook the veggies tossing frequently for about 7 minutes.
  • Remove the cooked veggies from the pan and add the remaining 1 tbsp of oil to the pan along with the cubed tempeh. Brown tempeh on all sides for about 7 minutes, flipping frequently
  • While the tempeh cooks, mix together soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, and ginger.
  • Add the veggies back into the pan with the cooked tempeh. Pour the sauce over top and increase the heat to medium. Toss the veggies and tempeh in the sauce. Allow the sauce to simmer for about 4 minutes.
  • Mix cornstarch in 2 tbsp cold water. Make space in the middle of the simmering pan and mix cornstarch slurry into sauce. Allow the sauce to simmer and thicken for another minute while tossing in the tempeh and veggies. Serve immediately with green onion, toasted sesame seeds and rice

Nutrition Facts : Calories 272 calories, Sugar 17.3 g, Sodium 776.3 mg, Fat 7.6 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 9.5 g, Protein 18.9 g, Cholesterol 0 mg

MANGO TEMPEH STIR-FRY RECIPE - (4.6/5)



Mango Tempeh Stir-fry Recipe - (4.6/5) image

Provided by Kathy_Hester

Number Of Ingredients 18

sauce:
1/2 cup water
1/2 medium mango
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
main ingredients:
2 tablespoons sunflower oil or other veggie oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 tablespoon minced ginger
1/2 cup chopped red bell pepper
1/2 cup chopped yellow or green bell pepper
2 ribs celery cut thin on the diagonal
2 to 3 cups broccoli florets (fresh or frozen)
8 ounces tempeh, cubed
1/2 mango thinly sliced
cooked rice, for serving

Steps:

  • Add all the sauce ingredients to a blender and blend until smooth. Set aside for later. Heat the oil over medium heat and once hot add the onions and saute until translucent, about 3 minutes. Add the garlic, ginger, bell pepper and celery then saute 5 minutes more. Add in the broccoli and tempeh and saute until the broccoli is tender and the tempeh is heated through. Mix in the sliced mango and sauce. Cook until the sauce thickens stirring to make sure it cooks evenly. Serve over cooked brown rice.

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