Eosinophilic Esophagitis Friendly Tempeh Stir-Fry with Turmeric Ginger Sauce
Total time45 min
Prep time20 min
Cook time25 min
5.0(8)
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Learn more →Ingredients
4 servings
For the rice
- 2 cups brown rice, dry
For the sauce
- 3 tbsp coconut aminos
- 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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