Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. Copyright © 2013
Leslie Cerier.
Photo by Tracey Eller.
Ginger Tempeh Vegetable Stir Fry
Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations.
Servings:
4
Calories:
271
kcal
Ingredients
- 3 tablespoons organic red palm oil or extra-virgin coconut oil
- 3 tablespoons grated ginger
- 2 tablespoons tamari
- 1 tablespoon mirin water or wine
- 1 cup chopped onions
- 1 cup carrots sliced into match sticks
- 8 ounce soy tempeh cut into ½ inch cubes
- 2 cups sliced summer squash in half moons
- 2 cups coarsely chopped bok choy
Instructions
-
Heat and melt the oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors.
-
Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
-
Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow.
-
Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.
Nutrition
Calories:
271
kcal
|
Carbohydrates:
22
g
|
Protein:
13
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Sodium:
88
mg
|
Potassium:
699
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
7026
IU
|
Vitamin C:
31
mg
|
Calcium:
134
mg
|
Iron:
2
mg
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-
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