This colorful, low-fat take on the traditional stir-fry is a hearty, healthy alternative. Serve it in big ceramic bowls over steamed brown rice, with chopsticks and sake.
Triple-Pepper Tempeh Stir-Fry
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Ingredients
- 1/4 cup light soy sauce
- 1/2 cup vegetable stock
- 1 teaspoon honey
- 1 1-inch segment fresh ginger, peeled and finely grated
- 1/2 teaspoon crushed red pepper flakes
- 2 8-ounce packages soy tempeh, cubed
- 1 cup sliced button mushrooms
- 12 shiitake mushrooms, stems removed and thinly sliced
- 1 medium red onion, thinly sliced
- 1 medium red bell pepper, halved and cut into 1/4-inch slices
- 1 medium yellow bell pepper, halved and cut into 1/4-inch slices
- 1 medium green bell pepper, halved and cut into 1/4-inch slices
- 2 tablespoons arrowroot
- 1 tablespoon toasted sesame seeds
Instructions
- In a medium bowl, combine soy sauce, vegetable stock, honey, ginger and crushed red pepper flakes. Whisk together until smooth. Add tempeh and toss to coat. Cover and marinate, refrigerated, for 1 hour.
- Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
- Layer button mushrooms, shiitake mushrooms and onions in clay cooker. Remove tempeh from marinade with a slotted spoon and layer over onions, reserving marinade. Layer peppers over tempeh.
- Whisk arrowroot into marinade, blending until smooth, then whisk in sesame seeds. Pour marinade over tempeh and vegetables in cooker.
- Cover cooker and place in a cold oven. Set oven to 400° and bake, stirring once, until vegetables are tender, about 50 minutes. Serve hot over brown rice.
Recipe Notes
Nutrition Facts
Triple-Pepper Tempeh Stir-Fry
Amount Per Serving
Calories 218
* Percent Daily Values are based on a 2000 calorie diet.
Calories 218,Fat 6,Perfat 22,Cholesterol 0,Carbo 28,Protein 16,Fiber ,Sodium
