GERD Friendly Tempeh Stir-Fry with Turmeric Ginger Sauce
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedred pepper flakes
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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
For serving
- 2 tbsp sesame seeds, for serving (optional)
- 3 green onions, thinly sliced, for serving (optional)
Ingredient noteScallions appears here only as an optional add-on, and the recipe uses just about 3/4 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!