Creamy Asparagus and Tempeh Stir-Fry
What Started it all:
Tempeh, Asparagus, broth or stock (chicken, vegetable), frying pan
In the depths of winter, there's nothing quite like a comforting bowl of creamy, savory goodness to warm the soul. This recipe is a masterclass in simplicity, showcasing the humble tempeh as the star of the show.
Ingredients
- 1 block of tempeh, crumbled
- 12-16 asparagus spears, trimmed
- 2 cups of chicken or vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large frying pan over medium-high heat.
- Add the crumbled tempeh and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes.
- Add the asparagus to the pan, stirring to combine with the tempeh. Cook for an additional 3-4 minutes, or until the asparagus is tender and slightly caramelized.
- Pour in the broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer.
- Reduce heat to low and let the mixture cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley if desired.
This creamy, comforting dish is a perfect remedy for a chilly winter's evening. The tempeh adds a delightful nutty flavor, while the asparagus provides a burst of vibrant green freshness. It's a match made in heaven, and one that's sure to become a new favorite.