Description
A delicious and spicy tempeh stir-fry recipe that is easy to make and packed with flavor.
Ingredients
Scale
- 2 tablespoons soy sauce (or GF liquid amino acids)
- 1–2 tablespoons maple syrup, coconut sugar or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2–4 teaspoons hot sauce -sriracha, sambal oelek, chili paste
- 8 ounces tempeh
- 1/2 cup water
- 2 teaspoons soy sauce (or GF liquid amino acids)
- 2 tablespoons coconut oil, or sub other oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- salt & black pepper (white pepper is nice too) to taste
Instructions
- In a small bowl add soy sauce, maple syrup, rice vinegar, sesame oil, and hot sauce. Set aside.
- Break tempeh up in a large skillet. Add water and soy sauce. Bring to a boil and simmer covered with a lid for 5 minutes. Remove the lid and continue to cook until all the water is absorbed.
- After all the liquid is absorbed from the pan, add oil and stir-fry the tempeh over medium heat until crispy bits form. Add garlic and ginger, continue to saute for 2-3 minutes.
- Add the sauce and stir for a few minutes until the tempeh is coated and the sauce is thickened, just a few minutes.
- Serve with scallions, sesame seeds, and red pepper flakes (or chili crisp). Serve with Jasmine rice, or coconut rice and stir-fried Bok Choy.
Notes
- 1-2 tablespoons of sweetener can be adjusted to taste.
- For a gluten-free option, ensure all sauces used are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg