Ginger Scallion Crispy Tempeh Stir-Fry

Pan-crisped golden tempeh cubes and shelled edamame tossed with aromatic ginger, scallions, and red bell peppers over steamed brown rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Medium

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat
• Low-Sodium
• Low-Sugar

Tags

• healthy
• savory
• tangy
• stir-fry
• sauté

Ingredients

• 2 package tempeh (cut into 1/2-inch cubes)
• 1 package shelled edamame (thawed)
• 2 red bell peppers (large, sliced into thin strips)
• 1 bunch scallions (cut into 1-inch lengths)
• 2 tablespoon fresh ginger (grated)
• 4 clove garlic (minced)
• 1 tablespoon toasted sesame oil
• 0.25 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 package ready-to-heat brown rice

Instructions

1. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, grated ginger, and minced garlic with 2 tablespoons of water.
2. Heat the toasted sesame oil in a large wok or wide nonstick skillet over medium-high heat. Add the cubed tempeh in a single layer and pan-fry for 6 minutes, turning occasionally until deep golden brown and crispy.
3. Add the sliced red bell peppers, scallion pieces, and thawed shelled edamame to the wok. Stir-fry vigorously for 3 to 4 minutes until the peppers are tender-crisp.
4. Pour the ginger-soy sauce over the tempeh and vegetable mixture, tossing continuously for 2 minutes until bubbly and evenly coated.
5. Warm the brown rice pouches according to the package directions. Spoon equal portions of rice onto 5 plates and top with the hot ginger-scallion tempeh stir-fry.

Notes

Browning the tempeh in a hot skillet creates a nutty crunch that absorbs the ginger sauce.

Nutrition (per serving)

• Calories: 440
• Protein: 31 g
• Carbohydrates: 48 g
• Fat: 14 g
• Fiber: 10 g
• Sodium: 460 mg
• Saturated Fat: 2 g
• Sugar: 4 g