Mediterranean Diet Friendly Tempeh Stir Fry
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 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)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
Can be omittedcooked rice
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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