Easy Tempeh Stir-Fry
A quick and flavorful vegetarian stir-fry featuring crispy tempeh and vibrant vegetables, perfect for a healthy weeknight dinner.
Ingredients
Sauce Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cube vegetable bouillon cube
- ΒΌ cup boiling water
- 3 tablespoons soy sauce
- 1-2 tablespoons sugar or agave
- 2 teaspoons sesame oil
- to taste Red pepper flakes
- 2 tablespoons high heat oil (divided)
- 1 package tempeh (cut into bite size rectangles)
- 2 cups broccoli florets
- 1 red red bell pepper (diced)
- 1 medium onion (sliced)
- 2 teaspoons minced ginger
- 2 garlic cloves minced garlic
Garnish
- for garnish Sesame seeds (optional)
- for garnish Sliced green onions (optional)
Instructions
- Mix cornstarch, water, and dissolved bouillon to make sauce; set aside.
- Heat 1 tbsp oil in a pan, cook tempeh until browned, then remove.
- In the same pan, add remaining oil, cook broccoli, pepper, and onion for 5 minutes. Add ginger and garlic, cook 2-3 minutes.
- Return tempeh to pan, add sauce, and cook 5 minutes, stirring occasionally. Add water if needed.
Notes
Serve with rice or noodles for a complete meal.