Tempeh Stir Fry with Broccoli and Sesame

Not sure what tempeh even is? It's fermented whole soybean, and it's actually a step up from tofu for gut health, since fermentation makes its nutrients easier to absorb, adds live cultures, and breaks down compounds that can otherwise be tough on digestion. Pan-fried until the edges go crisp and golden, it holds its own as the star of the plate, no meat substitute apologies needed.

Ingredients

• 200g tempeh, sliced into strips
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 2cm fresh ginger, grated
• 3 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tbsp neutral oil for cooking
• Sesame seeds and spring onions to serve
• Brown rice to serve

Instructions

1. Whisk soy sauce, sesame oil, rice vinegar, and honey together. Set aside.
2. Heat neutral oil in a wok over high heat. Add tempeh in a single layer. Cook without touching for 3 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
3. In the same wok, add garlic and ginger. Cook 30 seconds. Add broccoli and pepper. Stir-fry for 5 minutes.
4. Return tempeh. Pour sauce over everything. Toss for 2 minutes until coated and glossy.
5. Serve over brown rice, topped with sesame seeds and spring onions.

Nutrition Facts (per serving, without rice)

Twenty five minutes start to finish and it packs 28 grams of protein, so this one earns a permanent spot in the weeknight rotation.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.