Asian Style Sauteed Veggies with Tempeh
Ingredients
For the tempeh
-
1
block
tempeh
-
¼
cup
tamari sauce
-
1
tbsp
toasted sesame oil
-
1
tsp
sriracha
Veggies - Part I
-
2-3
tbsp
avocado oil
-
1
large
onion, sliced
-
6
large
mushrooms, sliced
-
2
stalks
celery, sliced
-
1
large
carrot, sliced
-
¼
tsp
salt
Veggies - Part II
-
2
cups
mung bean sprouts
-
1
cup
broccoli florets
-
1
large
zucchini, cut into bite size pieces
-
24
pieces
sugar snap peas, cut in half
-
4
pieces
green onions, cut into 1" pieces
-
¼
tsp
salt
-
1
tsp
toasted sesame oil
Optional garnish
-
toasted sesame seeds
-
crushed chili peppers
Instructions
- Cut the tempeh into bite-size pieces and marinate with tamari sauce, sesame oil, and sriracha.
- Slice the onion, carrot, celery, and mushrooms for the first part of the veggies.
- Prepare the second part of the veggies: dice zucchini, broccoli, sugar snap peas, mung beans, and chop green onions.
- Heat avocado oil in a frying pan or wok over high heat, add the first part of the veggies and sauté until softened.
- Remove the first part of the veggies and add the tempeh with its marinade to the pan, cooking until liquid evaporates.
- Add the second part of the veggies and salt, cooking until slightly softened.
- Return the reserved veggies to the pan and stir to combine.
- Remove from heat, stir in toasted sesame oil, and let rest.
- Garnish with sesame seeds and chili peppers if desired, and serve with rice or grain.
Nutrition Facts (estimated)
Servings
4
Calories
297
Total fat
19g
Total carbohydrates
20g
Total protein
18g
Sodium
1184mg
Cholesterol
0mg
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