Vegan Stir Fry with Tempeh
Vegan Stir Fry Recipe using Tempeh – It only takes 30
minutes to prepare this plant-based dinner. Everyone at the table will enjoy
this nutritious, mouthwatering, and incredibly filling supper!
why we adore this recipe for tempeh: Vegan
Quick, wholesome, and delicious? Yes, again, and again!
Everyone will adore this easy vegetarian and vegan stir-fry recipe using tempeh, which creates a fantastic Asian cuisine that is robust and tangy. Yes, even those who resemble predators.
As a delicious and healthful source of plant-based protein, it highlights tempeh. With soft vegetables, the hard and toothsome tempeh is incredibly gratifying! A sauce that is comparable to our all-purpose Vegan Stir Fry Sauce is tangy, slightly sweet, spicy, and umami-prefix is used to stir everything together. However, this recipe uses chilli garlic hot sauce rather than sriracha and is lighter and less thick.
This quick and simple stir fry recipe should be on your list
of evening dinner options because it only takes 30 minutes to prepare. Meal
planning for the week is also fantastic!
Tofu vs. Tempeh
In the United States, tofu is a popular meatless protein manufactured from soybeans. It is frequently offered in the firm, extra-firm, and silken varieties, with the extra-firm kind frequently utilised as a meat substitute in dishes. In comparison to meat, even ultra-hard tofu is still rather soft, and all varieties have a mild flavour.
On the other hand, fermented and cooked soybeans are used to make tempeh. The end product is a very solid protein with a little nutty flavour that readily takes on additional flavours. Compared to smooth tofu, the texture is more gritty and meaty.
Components Required:
- Tempeh is made from soy or any other preferred type of bean.
- Avocado oil or sesame oil.
- Hoisin sauce is typically vegan but always read the label.
- Low-sodium soy sauce or coconut aminos are good options.
- Minced garlic.
- Freshly grated ginger.
- Spicy, acidic, and delectably fragrant chilli garlic
sauce. - Vegetables, including carrots, bell pepper, broccoli
florets, and scallions (green onions). - Drained water chestnuts from a can.
How to Prepare Stir-Fried Tempeh
Tempeh should be cut into 1-inch pieces. After chopping everything, set it aside.
Combine the hoisin sauce, soy sauce, grated ginger, chopped garlic, and chilli garlic sauce in a container or measuring pitcher. Mix thoroughly.
Pro Tip: At this stage, you can prep ahead and cook the tempeh, vegetables, and sauce that evening or the next day by storing them in separate refrigerator containers.
A large skillet or a wok should be heated to medium-high. To the pan, add 1 tablespoon of sesame oil. The tempeh cubes should be added once the oil is hot and stir-fried for 5 to 6 minutes, or until brown on all sides.
Place the tempeh in a bowl after removing it from the pan. The tempeh should be given 3 tablespoons of the sauce. To coat, stir. (This enables the tempeh to take up the liquid and gradually soften.)
To the pan, add the remaining sesame oil. The carrots and callion whites are stir-fried for one to two minutes. Add the red bell pepper, stir, and cook for an additional one to two minutes. After that, stir-fried the
broccoli florets and water chestnuts that have been drained for one to two minutes.
Reintroduce the tempeh cubes to the pan. All the vegetables and tempeh are coated in the remaining sauce, which is added and stir-fried to cook. Add 1/4 cup of water to the pan if the sauce becomes very thick. Stir, then simmer for one more minute. When necessary, add extra water.
Stir in the rest of the scallion greens.
Suggestions for Serving
Serve heated over brown rice, fried rice, or steamed white rice. For a dish resembling Lo Mein, combine it with cooked spaghetti noodles or other pasta. You can eat this with cauliflower rice or broccoli rice for a lower-carb option. Salute to vegetables!
Questions and Answers
TEMPEH OR TOFU: WHICH IS BETTER FOR YOU?
Compared to tofu, tempeh is thought to be healthier since it has undergone fermentation, making it simpler to digest. In spite of this, tofu and tempeh are still lean meat substitutes that taste fantastic when stir-fried in this incredible sauce.
What other vegetables pair well with stir-frying?
You are welcome to substitute or add different vegetables! Other hues of bell pepper, sliced mushrooms, baby corn, snow peas, and sugar snap peas are a few delicious alternatives. You can use pretty much any hearty veggie!
IS TEMPEH REQUIRED TO BE BOILED PRIOR TO STIR-FRYING?
Nope! To cook the tempeh, simply slice it and add it to your work.
CAN I PREPARE TO STIR FRY AHEAD OF TIME? LEFTOVERS: HOW LONG DO
THEY LAST?
Yes, this is a fantastic recipe to prepare ahead of time for
your meal planning! For up to a week, it will keep well in the refrigerator.
Use an airtight container for storage.
Vegan Stir Fry with Tempeh
It only takes 30 minutes to prepare this plant-based dinner.
Everyone at the table will enjoy this nutritious, mouthwatering, and incredibly
filling vegan stir fry with tempeh!
Ingredients:
- 1 pound tempeh;
- 2 tablespoons sesame oil or avocado oil;
- 12 cup hoisin sauce (most vegan);
- 3 tablespoons soy sauce;
- 2-3 minced garlic cloves;
- 1 tablespoon freshly grated ginger;
- 1 tablespoon chilli garlic sauce;
- 2 cups broccoli florets;
- 1 cup sliced carrots;
- 1 red bell pepper, seeded;
- 1 bunch of scallions, chopped; and 1 bunch of scallions, divided into white and greens
- 8 ounces of drained water chestnuts
Instructions
1. Cubes of tempeh that are 1 inch in size. After chopping everything, set it aside.
2. Combine the hoisin sauce, soy sauce, grated ginger, chopped garlic, and chilli garlic sauce in a container or measuring pitcher. Mix thoroughly.
3. Heat a big sauté pan or wok to a medium-high temperature. To the pan, add 1 tablespoon of sesame oil. The tempeh cubes should be added once the oil is hot and stir-fried for 5 to 6 minutes, or until brown on all sides.
4. Transfer the tempeh to a bowl after removing it from the pan. The tempeh should be given 3 tablespoons of the sauce. To coat, stir. This enables the tempeh to take up the liquid and gradually soften.)
5. Fill the pan with the remaining sesame oil. The carrots and scallion whites are stir-fried for one to two minutes. Add the red bell pepper and stir fry for an additional one to two minutes. After that, stir-fried the broccoli florets and water chestnuts that have been drained for one to two minutes.
6. Reintroduce the tempeh cubes to the pan. All the vegetables and tempeh are coated in the remaining sauce, which is added and stir-fried to cook. Add 1/4 cup of water to the pan if the sauce becomes very thick. Stir, then simmer for one more minute. When necessary, add extra water. Stir in the rest of the scallion greens. For a lower-carb option, serve heated over steaming rice, fried rice, cauliflower rice, or broccoli rice.
Notes:
This recipe keeps nicely, making it perfect for preparing meals ahead of time. The stir fry can keep nicely in the fridge for up to 6-7 days if it is sealed tightly.
