Tempeh and Vegetable Stir Fry
Crispy fermented tempeh is tossed with vibrant vegetables and a ginger-tamari sauce in this protein-dense gut-friendly stir fry. It is a satisfying plant-based dinner that harnesses the digestive benefits of fermented soy in every bite.
Golden pan-fried tempeh and crunchy vegetables wok-tossed in a savory ginger and tamari sauce.
Nutrition per serving
Ingredients
Fermented Protein
Vegetables
Sauce
Aromatics
Fat
Instructions
Pan Fry the Tempeh
Heat one tablespoon of coconut oil in a large skillet over medium-high heat. Add cubed tempeh in a single layer and fry for 4 to 5 minutes per side until golden and crispy. Remove and set aside.
Saute the Aromatics
Add the remaining coconut oil to the same pan. Add the grated ginger and stir constantly for 1 minute until fragrant. Do not let it burn as this will make the dish bitter.
Cook the Vegetables
Add broccoli florets and red cabbage to the pan. Stir fry over high heat for 5 to 6 minutes until the broccoli is bright green and tender-crisp and the cabbage has softened slightly.
Combine and Finish
Return the crispy tempeh to the pan and pour the tamari sauce over everything. Toss well for 1 to 2 minutes until everything is coated and heated through. Serve immediately over rice or noodles.
Substitutions
Common mistakes
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