Marinated Tempeh Stir Fry

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 222.2
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 841.2 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Marinated Tempeh Stir Fry calories by ingredient


Introduction

This is based on a recipe in a vegetarian cookbook geared to students that I got years ago. It has since morphed beyond recognition. It's great fresh or reheated.

This cooks pretty quickly but remember to plan for time for it to marinate! This is based on a recipe in a vegetarian cookbook geared to students that I got years ago. It has since morphed beyond recognition. It's great fresh or reheated.

This cooks pretty quickly but remember to plan for time for it to marinate!
Number of Servings: 3

Ingredients

    8 oz SoyBoy 5 grain tempeh, or other tempeh
    3 T reduced-sodium soy sauce
    2 T Rice Vinegar
    2 t fresh ginger root, peeled and minced or grated, or powdered (fresh is better, though)
    4 cloves garlic, minced or crushed
    2 t pepper flakes if you want it spicy
    1 T olive oil
    1 c frozen peas

Directions

Makes 3 servings.

Cut the tempeh into bite-size pieces. Combine tempeh, soy sauce, vinegar, ginger, garlic, and pepper flakes in a bowl & let marinate for 20 minutes to half an hour.

Heat oil in a skillet or wok. Separate the tempeh from the sauce and fry it until it gets a nice crispy outside (5-7 minutes). Add the sauce and the frozen peas. Cover tightly, bring to a boil, then reduce heat and cook until peas are bright green (another 5-10 minutes).

Serve with the grain of your choice (I like it with brown rice or bulgur).

Number of Servings: 3

Recipe submitted by SparkPeople user SARAHMICHELEF.