Tempeh Stir Fry | Broccoli & Red Peppers
Tempeh is fermented soybeans and is incredibly high in protein. It has a nutty, mushroom, meaty flavor, and just one serving of this recipe contains 20 grams of protein. Plus, the broccoli adds highly absorbable calcium and the dish takes just minutes to prepare! Serve this sauté over couscous or rice. Recipe from Physicians Committee for Responsible Medicine.
Servings: 4 servings
Calories: 120kcal
Ingredients
- 1 8 oz pkg tempeh
- 2 stalks broccoli chopped, (approximately 12 oz)
- 1 medium onion sliced into crescents
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced, or 1 tsp ground ginger
- 1/2 cup veggie broth or water
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 2 cups couscous or rice
Instructions
- Steam the tempeh 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 a 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.
Video
Notes
Tips & Suggestions:
Veggies- 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.
Protein in tempeh- Tempeh is an excellent source of plant-based protein, making it a popular choice for vegetarians, vegans, and anyone looking to incorporate more protein into their diet. Made from fermented soybeans, tempeh boasts around 15–20 grams of protein per 100 grams, which rivals many animal-based proteins.
Storage- Store leftovers in an airtight container in the refrigerator for up to 5-7 days. It freezes well too.
Nutrition
Calories: 120kcal | Carbohydrates: 13.2g | Protein: 8.9g | Fat: 4.6g | Fiber: 1.1g