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
Calories: 481kcal
Ingredients
- 8 oz tempeh, cubed
- 1 tbsp avocado or sesame oil
- 3 cups mixed vegetables, fresh or frozen (sliced red bell peppers, sugar snap peas, sliced carrots, mushrooms, broccoli florets)
- 1 cup shelled edamame
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 ½ cup cooked brown rice or quinoa
Sauce
- 2 tbsp white or yellow miso paste
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, minced
- 1 clove garlic, minced
- 1-2 tsp chili paste (such as gochujang)
- 2 tbsp 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
Serving: 1serving with rice | Calories: 481kcal | Carbohydrates: 64g | Protein: 29g | Fat: 11g | Saturated Fat: 1.6g | Fiber: 13g | Sugar: 14g