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Sticky Tempeh Stir-Fry on a plate

Sticky Tempeh Stir-Fry

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz tempeh cut into 1-inch cubes
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 3 cups broccoli florets
  • 1 red bell pepper cut into chunks
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • Cooked rice or noodles for serving

Method
 

  1. Steam tempeh over boiling water in steamer basket 10 minutes to reduce bitterness and help absorb sauce.
  2. Meanwhile, whisk soy sauce, vinegar, syrup, sesame oil, and cornstarch in small bowl; set aside.
  3. Heat vegetable oil in large wok or skillet over medium-high; cook tempeh 5-6 minutes until golden brown all over, stirring occasionally.
  4. Add broccoli and pepper; stir-fry 4-5 minutes until tender-crisp.
  5. Add garlic and ginger; cook 30 seconds until fragrant.
  6. Pour sauce over; toss to coat. Cook 2-3 minutes until thickened and glossy.
  7. Remove from heat; garnish with green onions and sesame seeds. Serve immediately over rice or noodles.