Red Meat Allergy Friendly Tempeh Stir Fry

Total time35 min

Prep time15 min

Cook time20 min

Red Meat Allergy Friendly Tempeh Stir Fry

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Ingredients

4 servings

For the sauce

¼ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
See all
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 oil 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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