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

5 from 1 vote

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.

Print Pin Save

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 4

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 (Estimate per Serving)

Calories: 271kcalCarbohydrates: 22gProtein: 13gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 88mgPotassium: 699mgFiber: 3gSugar: 10gVitamin A: 7026IUVitamin C: 31mgCalcium: 134mgIron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.