Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper

garlic ginger soy vegetable marinate stir-fry low fat vegetarian high fiber broccoli bell pepper healthy bon appétit

N/A

Serves 4 as a side-dish

Source

Ingredients

4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces

1/4 cup light soy sauce

1 tablespoon rice vinegar

3 garlic cloves, minced

2 teaspoons minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces

2 tablespoons water

1 teaspoon honey

1 teaspoon cornstarch

1 tablespoon vegetable oil

1/2 cup chopped red bell pepper

2 tablespoons thinly sliced green onion

Method

Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.

Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.

Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.