Tempeh Stir-Fry

Tempeh Stir-Fry

Ingredients

  • 8 ounces (225g) tempeh, cut into cubes

  • 2 tablespoons soy sauce or tamari (low-sodium if desired)

  • 2 tablespoons sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 1 medium bell pepper, sliced

  • 1 medium zucchini, sliced

  • 1 cup broccoli florets

  • 1 cup sliced mushrooms

  • 2 green onions, sliced

  • 2 tablespoons sesame seeds (optional)

  • Salt and pepper to taste

  • Fresh cilantro, for garnish (optional)

Instructions

  • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, and minced ginger.

  • Place the tempeh cubes in a shallow dish and pour the marinade over them. Toss gently to coat. Let the tempeh marinate for at least 15 minutes to allow the flavors to develop.

  • Heat a large skillet or wok over medium-high heat. Add a tablespoon of sesame oil and swirl it around the pan to coat.

  • Add the marinated tempeh to the skillet and cook for about 5 minutes, stirring occasionally, until the tempeh is browned and slightly crispy on the edges. Remove the tempeh from the skillet and set it aside.

  • In the same skillet, add the bell pepper, zucchini, broccoli, and mushrooms. Cook for 5-7 minutes until the vegetables are tender-crisp.

  • Return the tempeh to the skillet with the vegetables. Stir to combine.

  • Season with salt and pepper to taste. If desired, sprinkle sesame seeds over the stir-fry and continue cooking for another minute.

  • Remove from heat and garnish with sliced green onions and fresh cilantro, if desired.

  • Serve the low-carb tempeh stir-fry hot as a main course or with cauliflower rice for a complete low-carb meal.

Enjoy your flavorful and nutritious low-carb tempeh stir-fry!