1 (8-ounce) package of tempeh, cut into evenly sized cubes
4 ounces of maitake or shiitake mushrooms, sliced
2 teaspoons sesame oil
3 to 4 cups broccoli, cut into small dice
1 small red onion, thinly sliced
1 carrot, peeled and thinly sliced
3 to 4 cups of bok choy or spinach
2 scallions, thinly sliced
½ cup chopped cilantro leaves, optional
1 tablespoon sesame seeds, optional
1 tablespoon fresh ginger, finely chopped or grated
3 garlic cloves, finely chopped
4 tablespoons soy or tamari sauce
3 tablespoons rice vinegar
1 tablespoon of tahini or nut butter
1 tablespoon miso
2 to 4 tablespoons water
½ to 1 teaspoon chili paste, optional
Steps
Ready and prep the tempeh and all the vegetables, and set aside.
To make the sauce: in a small bowl, whisk together the ginger, garlic, soy sauce, rice vinegar, tahini, miso, water, and chili paste, if using.
To stir-fry, heat a wok or large skillet to hot. Drizzle the sesame oil over the tempeh cubes and add them and the mushrooms to the pan. Pan sear for three to 4 minutes, turning the tempeh cubes and stirring the mushrooms until evenly golden. Add the onion, carrot, and broccoli. Stir-fry for 1 minute. Add a splash of water (about 2 tablespoons) and stir-fry for an additional minute, repeating until the broccoli is just fork tender, about 2 to 3 minutes. Adding small amounts of water helps steam-cook the vegetables using minimal amounts of oil.
Add the sauce, and stir for 1 minute. Turn off the heat, and add the greens and herbs. Gently stir, and then let rest for 1 minute. Taste and season with more soy sauce or chili sauce, if desired.
Serve in bowls as is, or over greens, cooked grains, rice, or noodles. Sprinkle with sesame seeds and extra herbs, if using.
Reviews
Tanvir Ahmed on 2023-09-14 (5 stars): This Tempeh Vegetable Stir-fry with Ginger Soy Sauce recipe looks absolutely delectable and full of vibrant flavors! I'm curious, Karina, do you have any personal tips or favorite variations for customizing this stir-fry to suit different tastes or dietary preferences?
