Spicy Miso Tempeh Stir Fry
Golden stir-fried tempeh and vegetables are tossed in a spicy miso sauce, creating the perfect balance of heat, crunch, and a touch of sweetness in every bite.
Servings: 3
Ingredients
- 8 oz (227g) tempeh, cubed
- 1 tbsp (15mL) avocado or sesame oil
- 3 cups (350g) mixed vegetables, fresh or frozen (sliced red bell peppers, sugar snap peas, sliced carrots, mushrooms, broccoli florets)
- 1 cup (100g) shelled edamame
- 2 green onions, sliced
- 1 tbsp (9g) sesame seeds
- 1 ½ cup (255g) cooked brown rice or quinoa
Sauce
- 2 tbsp (34g) white or yellow miso paste
- 2 tbsp (30mL) tamari
- 1 tbsp (15mL) rice vinegar
- 1 tbsp (15mL) maple syrup
- 1 tbsp (15g) fresh ginger, minced
- 1 clove garlic, minced
- 1-2 tsp (5-10g) chili paste (such as gochujang)
- 2 tbsp (30mL) water
Instructions
- Steam the cubed tempeh for 5-7 minutes to mellow the flavor. Drain and pat dry.
- Meanwhile, whisk the sauce ingredients in a small bowl until smooth.
- Heat the oil in a wok or large skillet over medium-high heat. Add the tempeh and stir-fry until golden on all sides. Remove to a plate and set aside.
- In the same pan, add the mixed vegetables. Stir-fry until just tender, about 4-5 minutes.
- Add the cooked tempeh back into the pan with the mixed vegetables. Pour the miso sauce over everything and toss until well coated.
- Stir in the edamame and cook for another minute until heated through.
- Divide cooked rice or quinoa into three portions. Serve stir-fry over rice or quinoa, and top with sliced green onions and sesame seeds.
Notes
Nutrition Information: Recipe yields: 3 servings (with brown rice), Per serving: Calories: 481, Protein: 29g, Fiber: 13g, Carbohydrates: 64g, Fat: 11g, Saturated Fat: 1.6g, Sugar: 14g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.