Crispy Tempeh and Vegetable Stir-Fry

Ingredients

• 8 oz tempeh
• 2 cups broccoli
• 2 medium carrots
• 2 medium bell peppers
• 1 cup soy sauce
• 1 tablespoon ginger
• 3 cloves garlic
• 2 tablespoons sesame oil
• 1 bunch green onions
• 2 tablespoons sesame seeds
• 2 tablespoons olive oil
• 1 teaspoon black pepper

Instructions

1. 1

   Begin by pressing the tempeh to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 15 minutes.

2. 2

   While the tempeh is pressing, prepare the vegetables. Chop the broccoli into florets, slice the carrots thinly, and cut the bell peppers into strips.

3. 3

   After 15 minutes, cut the tempeh into bite-sized cubes.

4. 4

   In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed tempeh and sauté for 5-7 minutes until golden brown and crispy. Remove from the skillet and set aside.

5. 5

   In the same skillet, add another tablespoon of olive oil. Add the chopped broccoli, sliced carrots, and bell peppers. Stir-fry for about 5-6 minutes until the vegetables are tender but still crisp.

6. 6

   While the vegetables are cooking, mince the garlic and ginger. Add them to the skillet and stir-fry for an additional 1-2 minutes until fragrant.

7. 7

   Return the crispy tempeh to the skillet with the vegetables. Pour in the soy sauce, sesame oil, and black pepper. Stir well to combine and cook for another 2-3 minutes, allowing the flavors to meld.

8. 8

   Remove from heat. Chop the green onions and sprinkle them over the stir-fry along with sesame seeds.

9. 9

   Serve the stir-fry hot, either on its own or over a bed of cooked rice or quinoa.