Tijuana Tempeh

Here’s a stir-fry with Mexican flavors. The tempeh absorbs a soy-lime flavor as it simmers. Basmati or Texmati rice is a perfect accompaniment. Adapted from Stir Crazy!* by Susan Jane Cheney.

Serves: 4

  • 3/4 cup vegetable stock
  • 2 tablespoons shoyu or natural soy sauce
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons light sesame oil
  • 8-ounce package tempeh
  • 2 medium-sized red or yellow onions, sliced thin
  • 6 to 8 large cloves garlic, minced
  • 1 jalapeño or serrano chile, seeded and minced, or to taste
  • 2 medium red bell peppers, cut into 1 1/2-inch strips
  • 4 small zucchini, cut into 1 1/2-inch strips
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado, peeled, pitted, and diced (optional)

Whisk together the stock, shoyu, and lime juice.

Set a wok or stir-fry pan over medium heat. Add 2 teaspoons of the oil and the tempeh, turning it to coat both sides. Brown the tempeh on both sides. Remove it from the wok and cut it into strips about 1/2 inch thick and 1 1/2 inches long; set aside.

Reheat the wok over medium-high heat and add the remaining 2 teaspoons oil, swirling it to coat the sides of the pan. Add the onions and stir-fry for two to three minutes, until translucent. Add the garlic, chile, and red bell peppers and continue stir-frying for two minutes more.

Add the zucchini and tempeh and stir-fry about one minute. Add the liquid seasoning mixture. Cover the wok and cook for several minutes, stirring often, until the vegetables are tender and the liquid is almost absorbed. Serve immediately, garnished with the cilantro, and avocado if desired.

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