Tempeh Stir-Fry with Seasonal Vegetables
What Started it all:
Tempeh
This vibrant and nutritious tempeh stir-fry is packed with flavor and color, making it a delightful dish for any vegetarian meal. It's quick to prepare and perfect for a weeknight dinner. Enjoy the delightful textures of tempeh combined with fresh seasonal vegetables!
Ingredients
- 400g tempeh, cubed
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 bell pepper, sliced (any color)
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Prepare the Tempeh: In a bowl, marinate the cubed tempeh with soy sauce for about 15 minutes. This will enhance its flavor.
- Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat.
- Cook the Tempeh: Add the marinated tempeh to the skillet and sauté until golden brown, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Then add the bell pepper, zucchini, and broccoli. Stir-fry for about 5-7 minutes until the vegetables are tender yet crisp.
- Combine Ingredients: Return the cooked tempeh to the skillet with the vegetables. Toss everything together and season with salt and pepper to taste. Cook for an additional 2-3 minutes to combine the flavors.
- Serve: Remove from heat and sprinkle with chopped green onions and sesame seeds, if using. Serve hot over cooked rice or quinoa.
This tempeh stir-fry is not only delicious but also a great way to incorporate protein and vegetables into your diet. Feel free to experiment with your favorite seasonal vegetables or add spices to suit your taste. Enjoy your cooking adventure!