Indonesian Tempeh and Broccoli Stir Fry Recipe


Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Brown rice1 Cup (16 tbs)
 Stir fry sauce1⁄3 Cup (5.33 tbs)
 Vegetable broth1⁄3 Cup (5.33 tbs)
 Toasted sesame oil1 Teaspoon
 Tempeh8 Ounce, chopped into 1 inch pieces
 White onion1 Medium, chopped into large bite-size pieces
 Garlic4 Clove (20 gm), minced
 Minced fresh ginger/1 teaspoon ground ginger1 Tablespoon
 Broccoli florets4 Cup (64 tbs)
 Carrots3 Medium, cut into thin strips
 Scallions3 , chopped (Greens Only)
 Chopped roasted peanuts1 Ounce (1/4 Cup)

Nutrition Facts

Serving size

Calories 460 Calories from Fat 117

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 886.4 mg36.9%

Total Carbohydrates 69 g23.1%

Dietary Fiber 5.1 g20.5%

Sugars 8.8 g

Protein 22 g44.4%

Vitamin A 260.1% Vitamin C 289.2%

Calcium 22.4% Iron 27.1%

*Based on a 2000 Calorie diet


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.