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].
|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|
|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|
|4 tbsp. ||water|
|2 tsp. ||honey|
|4 tsp. ||cornstarch|
|2 tbsp. ||vegetable oil|
- Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Refrigerate OVERNIGHT (or at least 1 hour).
- Steam broccoli until crisp-tender, about 3 minutes. Set aside.
- 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.
- Meanwhile, continue with the marinade. Whisk 2 tbsp. of water, honey and cornstarch into marinade.
- Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl.
- Sprinkle with green onion and serve with brown rice.