Tempah Veggie Stir-Fry
Edmund Landgraf
over 1 year ago
This delicious stir-fry is packed with protein and veggies, making it a healthy and satisfying meal. The combination of tempeh, broccoli, bell peppers, and carrots is sure to please your taste buds and keep you feeling full and energized.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
18g
Fat
12g
Sat Fat
2g
Carbs
20g
Chole
0mg
Fiber
6g
Sugar
6g
Sodium
600mg
Ingredients
- 1 block of tempeh, sliced into thin strips
- 1 head of broccoli, chopped into small florets
- 2 bell peppers, sliced into thin strips
- 2 carrots, sliced into thin strips
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 cup of vegetable broth
- 2 tablespoons of vegetable oil
Instructions
- In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and vegetable broth.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the tempeh and cook for 5-7 minutes, until browned and crispy.
- Add the garlic and ginger and cook for 1-2 minutes, until fragrant.
- Add the broccoli, bell peppers, and carrots and cook for 5-7 minutes, until the vegetables are tender but still crisp.
- Pour the sauce over the vegetables and tempeh and stir to coat everything evenly.
- Cook for an additional 1-2 minutes, until the sauce has thickened and everything is heated through.
- Serve hot and enjoy!
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