Skillet Tempeh and Vegetable Stir-Fry

A quick and savory East Asian-inspired stir-fry featuring protein-rich tempeh and fresh, crisp vegetables, served with steamed white rice for a complete and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Vegan
• Vegetarian
• High-Protein
• High-Fiber
• Egg-Free
• Kosher
• Halal
• Pescatarian
• Low-Sugar

Tags

• quick
• stir-fry
• healthy
• savory
• fresh
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 16 ounce extra-firm tempeh (cut into 1/2-inch cubes)
• 1 red bell pepper (thinly sliced)
• 1 head broccoli (cut into small florets)
• 2 cup white rice (uncooked)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.25 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 0.5 cup vegetable broth
• 2 tablespoon sesame seeds (for garnish)

Instructions

1. First, cook the white rice according to package directions. While rice cooks, prepare the vegetables and tempeh.
2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, cornstarch, and vegetable broth. Set aside.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy. Remove tempeh from skillet and set aside.
4. Add the red bell pepper and broccoli to the same skillet. Sauté for 3-4 minutes until vegetables are tender-crisp. Add the minced garlic and grated ginger and cook for 1 minute more until fragrant.
5. Return the cooked tempeh to the skillet. Give the prepared sauce a quick whisk, then pour it over the tempeh and vegetables. Cook, stirring gently, for 1-2 minutes until the sauce thickens and coats everything.
6. Serve the Skillet Tempeh and Vegetable Stir-Fry immediately over the hot white rice. Garnish with sesame seeds, if desired.

Nutrition (per serving)

• Calories: 480
• Protein: 31.5 g
• Carbohydrates: 57.5 g
• Fat: 15.3 g
• Fiber: 10.1 g
• Sodium: 820 mg
• Saturated Fat: 2.2 g
• Sugar: 3.7 g