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    Home » Recipes » Tofu and Tempeh Recipes

    Ginger Tempeh Vegetable Stir Fry

    Published: Jan 20, 2015 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. Copyright © 2013 Leslie Cerier. Photo by Tracey Eller.

    Recipe

    Ginger Vegetable Tempeh Stir-Fry from Leslie Cerier

    Ginger Tempeh Vegetable Stir Fry

    Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations.
    5 from 1 vote
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    Course: Tempeh
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: stir fry recipe, Tempeh Stir Fry, Tempeh Vegetable Stir Fry, vegetable stir fry
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 271kcal
    Author: Veg Kitchen

    Ingredients

    • 3 tablespoons organic red palm oil or extra-virgin coconut oil
    • 3 tablespoons grated ginger
    • 2 tablespoons tamari
    • 1 tablespoon mirin water or wine
    • 1 cup chopped onions
    • 1 cup carrots sliced into match sticks
    • 8 ounce soy tempeh cut into ½ inch cubes
    • 2 cups sliced summer squash in half moons
    • 2 cups coarsely chopped bok choy
    US Customary - Metric

    Instructions

    • Heat and melt the oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors.
    • Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
    • Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow.
    • Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.

    Nutrition

    Calories: 271kcal | Carbohydrates: 22g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 88mg | Potassium: 699mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7026IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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