Tempeh is a fermented soy product, high in protein, and great for you. Comes in a cake form and can be sliced and diced to meet your needs. Perfect for stir fry’s and if you’re really in a hurry, you can pre-cook the rice or quinoa and use frozen veggies, just look for a stir fry assortment at the store.

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Tempeh Stir Fry

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Equipment

• Chef's knife, cutting board, marinade dish, and sauté pan

Ingredients

• 1 8 oz pkg Tempeh organic, non-GMO
• 1 C Brown rice or quinoa can be cooked in advance and reheated
• 1½-2 C Assorted veggies (approximately) eg. – broccoli, red pepper, onions, snow peas

Marinade

• 1 T Olive oil extra virgin
• 1 T Tamari or soy sauce
• 1 clove Garlic minced
• ¼ t Salt

Instructions

• If cooking rice or quinoa, start this first
• Mix the marinade
• Slice the tempeh into small bite-sized pieces, about ¼" thick and lay out in flat dish
• Pour marinade over tempeh and let marinate for 30 minutes
• Chop chosen veggies into bite sized pieces and set aside
• When tempeh has marinated, sauté until lightly browned, flipping occasionally, then remove to bowl and sauté veggies
• When veggies are nearly done, add tempeh back in to reheat
• Serve over rice or quinoa when heated through