Stir-Fried Tempeh

Total servings: 4

Recipe ingredients

200 g tempeh, cubed

2 Tbs soy sauce

2 cloves garlic, minced

3 Tbs oil

1 Tbs minced fresh ginger

1 medium onion, chopped

2 carrots, cubed

1 cup asparagus, cut into 5 cm pieces

1 red bell pepper, cut into strips

1 tsp vinegar

2 tsp cornstarch

Recipe directions

Steam tempeh for 10 minutes. Mix tempeh with soy sauce and garlic and marinate for 1 hour.

Heat oil in a pan and add ginger and cook for 1 minute. Add onion and carrots and stir-fry 6 minutes.

Add tempeh with its marinade, asparagus and bell pepper. Stir-fry until the asparagus are soft. Dissolve the cornstarch in 1/4 cup water and add together with the vinegar to the mixture. Bring to boiling point and cook for one minute.

Serve the stir-fried tempeh with rice or noodles.

Vegan: Yes
Vegetarian: Yes