It's recipe time!
Tempeh is one of those foods that you either love or hate. I happen to love it. It's an awesome meat alternative, made from fermented soybeans and then formed into a patty. Tempeh is also a great source of protein and helps to lower cholesterol.
Print & share the full recipe at the bottom of this post.
Since tempeh tends to have a bitter taste, I always cut it into thin cubes and steam for about 20 minutes before marinating.
We're using maple syrup, soy sauce and garlic as a simple and flavorful marinade. Marinate the tempeh covered for at least 30 minutes.
You can also save time by steaming and marinating the night before.
Saute onion & red bell pepper on medium-high heat. Then add in tempeh and cook for an additional 5 minutes. Serve with rice or quinoa.
Instead of using rice, I served my stir-fry with a cauliflower "rice" for the first time. I'll post about that experience later this week.
Sweet Tempeh & Red Bell Pepper Stir-Fry
Prep Time: 60 mins
Cook Time: 14 mins
Ingredients (serves 3)
- 8 oz pack of tempeh, cut into small cubes
- 1/3 cup soy sauce
- 1/4 cup maple syrup
- 1 garlic clove, minced
- 1 tsp cooking oil
- 1 small onion, chopped
- 1 red bell pepper, cut into strips
Steam tempeh for 20 minutes.
In a medium bowl, mix together soy sauce, maple syrup & garlic.
Add in tempeh and marinate for at least 30 minutes.
In a large pan heat oil on medium-high heat.
Saute onion for 5 minutes, stirring frequently.
Add in bell pepper and cook for 4 more minutes.
Finally add in tempeh with marinade and cook everything together for 5 more minutes, stirring occasionally.
Serve with rice or quinoa