Indonesian Tempeh and Broccoli Stir Fry Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Brown rice | 1 Cup (16 tbs) | |
| Sauce | 1/3 Cup (16 tbs) | |
| Vegetable broth | 1/3 Cup (16 tbs) | |
| Toasted sesame oil | 1 Teaspoon | |
| 8 ounces tempeh, chopped into 1" pieces | ||
| 1 medium white onion, chopped into large bite-size pieces | ||
| Garlic | 4 Clove (5gm), minced | |
| 1 tablespoon minced fresh ginger or 1 teaspoon ground | ||
| Broccoli florets | 4 Cup (16 tbs) | |
| Carrots | 3 Medium, cut into thin strips | |
| 3 scallions, greens only, chopped | ||
| Roasted peanuts | 1/4 Cup (16 tbs), finely chopped | |
Directions
Prepare the rice according to package directions.
Meanwhile, in a small bowl, combine the stir-fry sauce and broth; set aside.
Heat a nonstick wok or large skillet coated with cooking spray over medium-high heat.
Add the oil and cook the tempeh and onion, stirring constantly, for 5 minutes, or until the tempeh starts to brown.
Add the garlic and ginger and cook for 1 minute.
Add the broccoli, carrots, and scallions and cook, stirring constantly, for 2 minutes.
Add the reserved sauce mixture to the skillet and stir to combine.
Continue to cook, stirring, for 2 minutes, or until the vegetables are tender-crisp.
Meanwhile, in a small bowl, combine the stir-fry sauce and broth; set aside.
Heat a nonstick wok or large skillet coated with cooking spray over medium-high heat.
Add the oil and cook the tempeh and onion, stirring constantly, for 5 minutes, or until the tempeh starts to brown.
Add the garlic and ginger and cook for 1 minute.
Add the broccoli, carrots, and scallions and cook, stirring constantly, for 2 minutes.
Add the reserved sauce mixture to the skillet and stir to combine.
Continue to cook, stirring, for 2 minutes, or until the vegetables are tender-crisp.
Chef
