Tempeh Vegetable Stir Fry with Ginger Garlic Soy Sauce
Ready In:
30 min
Servings
6
Good For:
Lunch, Dinner
Ingredients
– 1 packet tempeh, halved and cut in 1/4 inch slices
– 2 tbs grape seed oil
– 1/2 cup soy sauce
– 2 tbs honey
– 1/2 tsp harissa paste
– 2 tbs rice vinegar
– 1/2 tsp fish sauce
– 1 tbs grated ginger
– 3 cloves garlic, minced
– 1/2 red onion, thinly sliced
– 2 medium carrots, chopped
– 1 red bell pepper, largely diced
– 1 orange bell pepper, largely diced
– 1 bag baby cauliflower
– 1 cup shaved brussels sprouts
– 1/4 red cabbage, thinly sliced
– 1 jalapeño, thinly sliced
– 3 cups cooked quinoa
– Salt & pepper to taste
Step by Step Instructions
Step 1
Heat wok over medium high heat. Add a high smoke point oil (like grape seed or canola) and tempeh. Season with salt & pepper. Cook tempeh until golden brown, approximately 2 minutes per side.
Step 2
While tempeh is browning, whisk together soy, honey, harissa, rice vinegar, fish sauce, ginger, and garlic. Add 2 tbs to tempeh mixture in wok. Stir to combine then remove tempeh and set aside.
Step 3
Add onions, bell peppers, carrots, and cauliflower to wok. Add more oil, if necessary, to help vegetable cook and soften slightly. Saute approximately 5 minutes, then add brussels sprouts, jalapeno, and red cabbage. Saute another 3-5 minutes. Season with salt and pepper. Remove vegetables and set aside.
Step 4
Add cooked quinoa to wok, stir briefly to help reheat, then add vegetables and tempeh back in. Stir to combine. Pour remaining ginger garlic soy sauce into wok, shut off the heat, and serve.
