RECIPE

Marinated Tempeh Stir-Fry with Broccoli & Red Pepp

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form [wikipedia].

Author:Bon Appétit, 1999.01, pg.130
Yield:2 servings
Prep time: 00:15
Cook time: 00:15
Category:Main Courses
Cuisine:Indonesian
Rating:
 (2)

Ingredients

Marinade
8 oz. tempeh, cut into 1/2" pieces
1/2 cups light soy sauce
2 tbsp. rice vinegar
6 cloves garlic, minced
4 tsp. fresh ginger, minced peeled
1/4 tsp. crushed red pepper flakes
Vegetables
12 oz. broccoli, stems peeled and cut into 1/2" pieces, florets cut
1/2 cups red bell pepper, chopped
2 tbsp. green onions, thinly sliced
Sauce
4 tbsp. water
2 tsp. honey
4 tsp. cornstarch
2 tbsp. vegetable oil

Instructions

Marinade
  1. Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Refrigerate OVERNIGHT (or at least 1 hour).
Vegetables
  1. Steam broccoli until crisp-tender, about 3 minutes. Set aside.
Meanwhile
  1. heat oil in large wok or nonstick skillet over high heat. Add marinated tempeh (keep marinate liquid) and bell pepper and sauté, about 4 minutes.
  2. Meanwhile, continue with the marinade. Whisk 2 tbsp. of water, honey and cornstarch into marinade.
  3. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl.
  4. Sprinkle with green onion and serve with brown rice.