Spicy Poblano Tempeh and Edamame Stir-Fry

Name: Spicy Poblano Tempeh and Edamame Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 package tempeh (8 oz each, cut into 1/2-inch cubes); 1.5 cup shelled edamame (frozen, thawed); 2 poblano peppers (medium, seeded and chopped into 1/2-inch pieces); 1 red bell pepper (large, seeded and chopped into 1/2-inch pieces); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 3 tablespoon low-sodium soy sauce; 1.5 tablespoon chili garlic sauce; 1 tablespoon maple syrup; 1 tablespoon olive oil; 1 tablespoon toasted sesame oil; 2 package jasmine rice pouches (8.8 oz each, heated according to package directions); 3 scallions (thinly sliced)

Golden seared tempeh cubes and tender edamame tossed with smoky poblano peppers in a savory chili-garlic soy glaze over fluffy jasmine rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Japanese
Difficulty: Easy
Cost: $5.53/serving

Dietary

Vegetarian
Vegan
Pescatarian
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Saturated-Fat
Low-Cholesterol
Kosher
Halal
Low-Sugar

Ingredients

2 package tempeh (8 oz each, cut into 1/2-inch cubes)
1.5 cup shelled edamame (frozen, thawed)
2 poblano peppers (medium, seeded and chopped into 1/2-inch pieces)
1 red bell pepper (large, seeded and chopped into 1/2-inch pieces)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
3 tablespoon low-sodium soy sauce
1.5 tablespoon chili garlic sauce
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon toasted sesame oil
2 package jasmine rice pouches (8.8 oz each, heated according to package directions)
3 scallions (thinly sliced)

Instructions

In a small bowl, whisk together low-sodium soy sauce, chili garlic sauce, pure maple syrup, and toasted sesame oil until well combined; set the sauce aside.
Heat olive oil in a large nonstick skillet or wok over medium-high heat for 1 minute. Add tempeh cubes and cook for 5 to 6 minutes, stirring occasionally, until evenly browned and crisp on the edges.
Add chopped poblano pepper and red bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables are crisp-tender and slightly charred in spots.
Stir in minced garlic, grated fresh ginger, and thawed shelled edamame. Cook for 1 to 2 minutes until fragrant.
Pour the prepared sauce over the skillet mixture. Toss continuously for 1 to 2 minutes until the sauce bubbles, thickens slightly, and coats all ingredients thoroughly.
Warm jasmine rice pouches in the microwave according to package instructions (about 90 seconds). Divide warm rice among 4 bowls, top with the spicy tempeh and pepper stir-fry, and garnish with sliced scallions.

Notes

Leftovers reheat easily in the microwave for 1 to 2 minutes; store packed in an airtight container for up to 4 days.

Nutrition (per serving)

Calories: 596
Protein: 33.3 g
Carbohydrates: 73.9 g
Fat: 17.5 g
Fiber: 13.1 g
Sodium: 575 mg
Saturated Fat: 2.5 g
Sugar: 7.3 g