Tempeh Asparagus Stir Fry

Name: Tempeh Asparagus Stir Fry Recipe
Yield: 6
Ingredients: 1 8 oz. package tempeh cut into 3/4 inch cubes; 3 1/2 T low sodium shoyu; 2 cloves garlic minced; 2 t grated fresh ginger; 1 t sesame oil; 1 cup low sodium vegetable broth; 1 1/2 t cornstarch; 1 1/2 t rice wine vinegar; 2 tsp. safflower oil; 3/4 lb. asparagus. cut into 1 1/2 inch pieces; 1 red bell pepper cut into 1/2 inch strips; 3 oz. fresh shitake mushrooms stems removed caps sliced; 1. Steam tempeh in steamer basket over boiling water for 10 minutes. Whisk together soy sauce garlic ginger sesame oil and 1/4 cup water. Toss tempeh with sauce mixture in bowl let stand 10 minutes.; 2. Combine broth cornstarch and vinegar in small bowl. Set aside.; 3. Heat oil in skillet or wok over medium-high heat. Add asparagus bell pepper and mushrooms and stir fry 3 minutes. Add tempeh and marinade and stir-fry 2-3 minutes more or until vegetables are crispy. Pour in broth mixture and cook one minute more or until sauce is thickened. Serve over rice if desired.

(1)

Number of Servings: 6

Ingredients

1 8 oz. package tempeh, cut into 3/4 inch cubes3 1/2 T low sodium shoyu2 cloves garlic, minced2 t grated fresh ginger1 t sesame oil1 cup low sodium vegetable broth1 1/2 t cornstarch1 1/2 t rice wine vinegar2 tsp. safflower oil3/4 lb. asparagus. cut into 1 1/2 inch pieces1 red bell pepper, cut into 1/2 inch strips3 oz. fresh shitake mushrooms, stems removed, caps sliced1. Steam tempeh in steamer basket over boiling water for 10 minutes. Whisk together soy sauce, garlic, ginger, sesame oil, and 1/4 cup water. Toss tempeh with sauce mixture in bowl, let stand 10 minutes.2. Combine broth, cornstarch, and vinegar in small bowl. Set aside.3. Heat oil in skillet or wok over medium-high heat. Add asparagus, bell pepper, and mushrooms, and stir fry 3 minutes. Add tempeh and marinade, and stir-fry 2-3 minutes more, or until vegetables are crispy. Pour in broth mixture, and cook one minute more, or until sauce is thickened. Serve over rice, if desired.

Directions

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user CHARBIEDOLL.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 180.1
Total Fat: 11.4 g
Cholesterol: 0.0 mg
Sodium: 367.0 mg
Total Carbs: 10.4 g
Dietary Fiber: 1.6 g
Protein: 12.4 g

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