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Sweet and Sour Brussels Sprout Tempeh Stir-Fry

Servings 4 people

Ingredients

  • 2/3 cup sodium-reduced vegetable broth
  • 3 Tbsp soy sauce tamari, or coconut aminos
  • 2 Tbsp honey
  • 3 Tbsp rice vinegar
  • 2 tsp chili-garlic sauce such as sriracha
  • 2 tsp cornstarch
  • 1 Tbsp avocado oil or peanut oil
  • 12 oz tempeh crumbled
  • 1 lb Brussels sprouts quartered
  • 1 cup matchstick-cut carrots
  • 1 Tbsp sesame oil
  • 2 cups cooked brown rice
  • 1/4 cup unsalted roasted peanuts optional

Instructions

  • In small bowl, whisk together broth, soy sauce, honey, vinegar, chili-garlic sauce, and cornstarch.
  • In wok or large skillet, heat avocado or peanut oil over medium-high. Add tempeh; cook, stirring often, until tempeh is nicely browned, 4 to 5 minutes. Remove tempeh from skillet.
  • Add Brussels sprouts and carrots to pan; cook over medium-high for 2 minutes. Pour in 1/3 cup water, cover pan, and heat until vegetables are tender and no water remains in pan, about 5 minutes. Add stock mixture and tempeh to pan. Bring to a boil and heat until sauce has thickened and everything in the pan is nicely coated, 1 to 2 minutes. Remove from heat. Stir in sesame oil.
  • Serve over rice, and sprinkle with peanuts, if desired.

Notes

Per serving: 444 calories; 23 g protein; 17 g total fat (3 g sat. fat); 55 g total carbohydrates (13 g sugars, 7 g fiber); 574 mg sodium