Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a side-dish
- 1 tablespoon vegetable oil
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon honey
- 2 tablespoons thinly sliced green onion
- 1 tablespoon rice vinegar
- 1/2 cup chopped red bell pepper
- 1/4 cup light soy sauce
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- Carbohydrate 14 g(5%)
- Fat 7 g(11%)
- Fiber 3 g(12%)
- Protein 10 g(19%)
- Saturated Fat 1 g(5%)
- Sodium 606 mg(25%)
- Calories 143
Preparation Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature. Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade. Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.
Preparation Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature. Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade. Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.
