Teriyaki Tempeh Stir Fry
Ingredients
Teriyaki Sauce
-
3
tablespoons
soy sauce
-
3
tablespoons
light brown sugar
-
2
tablespoons
rice wine vinegar
-
2
cloves
garlic, minced
-
½
teaspoon
ground ginger
Stir Fry
-
1
tablespoon
peanut oil
-
1
cup
sugar snap peas
-
1
cup
carrot coins (from two whole peeled carrots)
-
2
cups
broccoli florets (from one small broccoli crown)
-
1
medium
red bell pepper, sliced into wedges
-
8
ounces
tempeh, cut into bite-sized pieces
-
14
ounces
cooked soba noodles
Garnishes
-
¼
cup
sliced green onions
-
¼
cup
chopped cilantro
-
1
tablespoon
sesame seeds
Instructions
- Make the teriyaki sauce by whisking together all ingredients in a small container and set aside.
- Heat peanut oil in a large skillet or wok over high heat.
- Add the vegetables and cook for 3 minutes, stirring frequently, then remove and set aside.
- Add cubed tempeh to the hot pan and brown on all sides for 3-4 minutes.
- Reduce heat to medium-low, add cooked noodles and teriyaki sauce, and stir to combine. Cook for another 2 minutes.
- Turn off the heat, stir in the vegetables, and serve garnished with sesame seeds, green onions, and cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
345
Total fat
11g
Total carbohydrates
48g
Total protein
19g
Sodium
509mg
Cholesterol
0mg
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