Indonesian Tempeh and Broccoli Stir Fry Recipe

Summary

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

Ingredients

 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

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.
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