Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper

Pastas and Stir-fries.
Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute. 

Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper


Quantity Ingredients
4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces
1/4 cup light soy sauce
1 tbsp rice vinegar
3 garlic cloves, minced
2 tsp minced peeled fresh ginger
1/8 tsp dried crushed red pepper
12 ounces broccoli, stems peeled and cut into 1/2-inch pieces,
florets cut into 1-inch pieces
2 tbsp water
1 tsp honey
1 tsp cornstarch
1 tbsp vegetable oil
1/2 cup chopped red bell pepper
2 tbsp thinly sliced green onion


  1. Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
  2. 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.
  3. Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and saut� until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl.
  4. Sprinkle with green onion and serve.

Serves 4 as a side-dish.