Eosinophilic Esophagitis Friendly Tempeh Stir-Fry with Turmeric Ginger Sauce

Total time45 min

Prep time20 min

Cook time25 min

Eosinophilic Esophagitis Friendly Tempeh Stir-Fry with Turmeric Ginger Sauce

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Ingredients

4 servings

For the rice

2 cups brown rice, dry

For the sauce

3 tbsp coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
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1 tbsp toasted sesame oil
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp rice vinegar
1 tsp honey
¼ tsp red pepper flakes (optional)

For the stir-fry

1 package (8 oz) tempeh, cut into 1-inch cubes
3 tbsp avocado oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups broccoli florets
1 medium zucchini, halved lengthwise and sliced into half-moons
3 cloves garlic, minced

For serving

2 tbsp sesame seeds, for serving (optional)
3 green onions, thinly sliced, for serving (optional)

Instructions

1
Cook the brown rice according to package directions. Keep warm until ready to serve.
2
In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated ginger, turmeric, rice vinegar, honey, and red pepper flakes, if using, until combined. Set aside.

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