Tempeh Stir-fry with ginger soy sauce
A delicious variation of a classic stir fry!
Tempeh Stir-Fry with Ginger Soy Sauce
Today we bring you Tempeh Stir-Fry with Ginger Soy Sauce, a delicious recipe created by @botanicalkitchen.eat, a Maine-based org that provides tons of recipes and support for more vibrant health and connection to our food sources and farmers.
Ingredients
- 8 oz cake of Tootie's Tempeh
- 4 oz Maitake mushrooms
- 2 tsp Sesame oil
- 3-4 cups broccoli, chopped
- 1 small red onion, thinly sliced
- 1 carrot, thinly sliced
- 3-4 cups bok choy or spinach
- 2 scallions, thinly sliced
- 1 cup cilantro (optional)
- 1 tbsp sesame seeds (optional)
- Sauce:
- 1 tbsp ginger, finely chopped
- 3 garlic cloves, finely chopped
- 4 tbsp tamari, soy, or aminos
- 3 tbsp rice vinegar
- 1 tbsp tahini or nut butter
- 1 tbsp miso
- 2-4 tbsp water
- 1/2-1 tsp chili paste (optional)
Instructions
- Cube tempeh and mushrooms into small, evenly sized pieces. Prep veggies and set aside.
- FOR SAUCE, finely chop or grate garlic and ginger; add to a bowl and whisk in the remaining sauce ingredients. Alternatively, blend all the ingredients in a blender or use an immersion blender. You may add 2- 4 tbsp water to get a pouring-style consistency.
- Stir-fry
- HEAT a wok or large skillet to hot. Drizzle sesame oil | aminos over cut-up tempeh + mushrooms, toss to coat and add to the pan.
- PAN-SEAR for 3-4 mins, turning tempeh cubes and stirring mushrooms until evenly golden.
- ADD prepped onion, carrot and broccoli. Stir-fry for 1 min. Add a SPLASH (2 tbsp) water & stir-fry for 1 min, repeating until broccoli is just fork tender 2 – 3 mins. Adding small amounts of water helps steam-cook the vegetables using minimal to no oil.
- ADD sauce, and stir for 1 min. Turn off the heat and add greens + herbs, gently stir and then rest for 1 min. Taste and season with more soy or chilli sauce if you would like.
- SERVE in bowls as is or plate over greens, cooked grains, rice or noodles. Sprinkle with sesame seeds and extra herbs if using.