This tempeh stir fry with broccoli and red peppers helped me come to the realization that I really love tempeh. Before, I was on the fence about it, but no more. I’m a new tempeh-convert.
My husband must be too since he said it was his favorite part of this dish. This is one of the best tempeh recipes!
Tempeh is found in many grocery stores in the produce section. It’s a traditional soy product from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form and has a nutty, mushroom, meaty flavor.
Tempeh High in Protein
Add tempeh to your diet to boost your protein intake. Each 1-cup serving of tempeh contains 31 grams of protein, which is 55 percent of the recommended daily intake for men and 67 percent for women, according to the U.S. Department of Agriculture.
Tempeh contains high-quality complete protein and provides all the amino acids you must obtain from your diet. Its protein content helps you maintain muscle tissue, and also make enzymes your cells need to function. —LiveStrong
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Which vegetables to use in stir fries
Add any vegetable you like. I used broccoli, onion, and red bell peppers. Other great options might be Asian cabbages like Napa or Bok Choy, carrots, mushrooms, or even baby corn.
We usually serve stir fries over rice, pasta, quinoa, or couscous.
What is Couscous?
Couscous is a whole-grain food is native to northern Africa and is commonly found in Middle Eastern cuisine. Couscous is small pasta made of semolina, a form of wheat. It can be eaten as a side dish, salad or dessert, and you can use it in place of rice or quinoa.
Eating couscous provides you with a good source of lean, vegetarian protein. A 1-cup serving of cooked couscous gives you 6 grams of protein.–LiveStrong
Recipe from Physicians Committee for Responsible Medicine.
Checkout this short video of me demonstrating how easy it is to make a broccoli and red pepper stir fry without any oil.
Other Great Plant-Based Broccoli Recipes
Plant-Based Vegan Starter Kits $27
- 1 package tempeh
- 2 stalks broccoli, chopped, (approximately 12 oz)
- 1 medium onion, sliced into crescents
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced, or 1 tsp ground ginger
- 1/2 cup veggie broth or water
- 2 Tbsp soy sauce or tamari
- 1 Tbsp maple syrup
- 2 cups couscous or rice
- Tempeh is found in most grocery stores in the produce section. It's a traditional soy product from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form and has a nutty, mushroom, meaty flavor.
- Steam for 10 minutes. Steaming helps tempeh to accept more flavors and make it more tender.
- Cut the tempeh into 1/2" cubes.
- Chop broccoli, onion, red pepper, garlic, and ginger.
- Heat the veggie broth or water in wok or large skillet and add the tempeh, veggies, soy sauce or tamari, and maple syrup. Cook and stir over medium-high heat until the tempeh is lightly browned and the vegetables are tender-crisp.
- Serve over hot couscous or rice.
12" Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany
Kikkoman Light Soy Sauce, 10 Ounce (Pack of 2)
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Amount Per Serving: Calories: 120 Total Fat: 4.6g Carbohydrates: 13.2g Fiber: 1.1g Protein: 8.9g