Eosinophilic Esophagitis Friendly Tempeh Stir Fry
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp cornstarch
- 1 tsp sriracha (optional)
For the stir fry
- 1 package (8 oz) tempeh, cut into ¾-inch cubes
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced on the diagonal
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tbsp sesame seeds (optional)
- cooked rice or noodles, for serving
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, cornstarch, and sriracha (if using) until the cornstarch is fully dissolved with no lumps. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the tempeh cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer the tempeh to a plate and set aside.
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