Sesame Tempeh Stir-fry

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Servings: 4 Prep: 30 min Homestyle Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Broccoli, Bell Pepper, Cauliflower Rice, Extra Virgin Olive Oil, Rice Vinegar, Coconut Aminos

Ingredients

7 ounces tempeh

3 inches fresh ginger ⚠

2 carrots

½ head broccoli ⚠

1 bell pepper ⚠

2 green onions

2 cups cauliflower rice ⚠

1 tablespoon extra virgin olive oil ⚠

2 teaspoons minced garlic

1 tablespoon sesame oil

1 tablespoon rice vinegar ⚠

3 tablespoons coconut aminos ⚠

1 tablespoon sesame seeds

Instructions

1. Cut tempeh into cubes. Peel and grate ginger. Peel and dice carrots. Separate broccoli into florets and discard stems. Slice bell pepper. Finely slice green onions.

2. Cook cauliflower rice according to package directions. Cover to keep warm until ready to use.

3. Meanwhile, heat the olive oil in a pan over medium-high heat and cook the tempeh for about 6 minutes, occasionally stirring until browned on each side.

4. While tempeh browns, prepare the sauce by mixing ginger, garlic, sesame oil, rice wine vinegar, and tamari in a bowl.

5. Add half the sauce to the pan with the tempeh, mix until coated, then remove it from the pan and set it aside.

6. Add the carrots, broccoli, pepper, and remaining sauce to the pan and cook for about 5 minutes, or until veggies are tender.

7. Add in the tempeh and cook for another 3-5 minutes or until the vegetables are cooked through.

8. Once ready, serve with cauliflower rice, sesame seeds, and sliced green onions.