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Introduction
Tempeh, a beloved staple in Indonesian cuisine, has been cultivated for centuries and holds deep cultural significance. This fermented soybean cake not only offers a wealth of plant-based protein but also boasts a unique, nutty flavor that lends itself beautifully to stir-fries. Originating from Java, tempeh has now gained global recognition as a versatile and sustainable ingredient, making it a popular choice for those seeking delicious and nourishing meat alternatives. This tempeh stir-fry is a tribute to the rich culinary heritage of Indonesia, celebrating the fusion of flavors and the art of transforming simple ingredients into a mouthwatering dish.
Ingredients
• 8 oz (225g) tempeh, cut into 1-inch cubes
• 2 tablespoons (30ml) vegetable oil, divided
• 1 red bell pepper, seeded and sliced into thin strips
• 1 cup (150g) snow peas, trimmed
• 1 small head of broccoli, cut into small florets
• 3 cloves garlic, minced
• 1 tablespoon (15ml) sesame oil
• 3 tablespoons (45ml) low-sodium soy sauce
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) maple syrup or honey
• 1 teaspoon (5ml) grated fresh ginger
• 1/4 teaspoon (1.25ml) red pepper flakes (or to taste)
• 2 tablespoons (30ml) water
• 2 tablespoons (30ml) cornstarch
• 2 green onions, thinly sliced (for garnish)
• Cooked rice or noodles (optional, for serving)
Step 1:
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup (or honey), grated ginger, red pepper flakes, and water. Set aside.
Step 2:
In a separate small bowl, dissolve the cornstarch in 2 tablespoons of water and set aside. This will be used to thicken the sauce later.
Step 3:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tempeh and cook for 5-7 minutes, stirring frequently, until tempeh is lightly browned and crispy on the outside. Transfer tempeh to a plate and set aside.
Step 4:
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced red bell pepper, snow peas, and broccoli florets. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 5:
Add the minced garlic and sesame oil to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
Step 6:
Add the soy sauce mixture and the cooked tempeh back to the skillet. Cook for 1-2 minutes, stirring frequently, until the sauce starts to simmer.
Step 7:
Stir the cornstarch mixture well and add it to the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Step 8:
Remove from heat and garnish with sliced green onions.
Q: What is tempeh?
A: Tempeh is a traditional Indonesian soy product made by fermenting cooked soybeans with a tempeh starter culture. It has a nutty, earthy flavor and a firm, dense texture.
Q: Can I use frozen vegetables instead of fresh?
A: While fresh vegetables are recommended for the best texture and flavor, you can use frozen vegetables if necessary. Just be sure to thaw and drain them before adding to the stir-fry.
Q: Is this recipe gluten-free?
A: No, this recipe is not gluten-free as written due to the use of soy sauce. However, you can easily make it gluten-free by substituting tamari or a gluten-free soy sauce alternative.
• For a gluten-free option, use tamari instead of soy sauce.
• To make this recipe vegan, substitute maple syrup for honey.
• Choose fresh, firm tempeh for best texture and flavor.
• You can substitute other vegetables like carrots, mushrooms, or bean sprouts based on your preference.
• If you want to add more protein, consider adding tofu or edamame.
• The dish can be served over steamed rice or noodles for a more substantial meal.
Serve hot over steamed rice or noodles, if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Prepare all the ingredients beforehand to make the stir-frying process smooth and efficient.
- Don't overcrowd the skillet or wok when cooking the tempeh and vegetables to ensure even browning and cooking.
- Adjust the amount of red pepper flakes according to your desired level of heat.
- For best results, use fresh, firm tempeh and crisp, vibrant vegetables.
For a protein boost, add tofu or edamame to the stir-fry. You can also substitute different vegetables based on your preference or what's in season.
Pairs well with a refreshing glass of iced green tea or a crisp white wine like Sauvignon Blanc.
Best made during the spring and summer when fresh vegetables are abundant.
This recipe contains soy products (tempeh and soy sauce). If you have a soy allergy, you should avoid this recipe.
