Meatless Monday’s: Sesame Tempeh Stir Fry

Picture this: golden-brown tempeh cubes soaking up a deliciously tangy-sweet sauce of sesame oil, rice wine vinegar, and maple syrup. Toss in a vibrant medley of carrots, broccoli, and bell peppers, all stir-fried to perfection. Each bite is a symphony of textures and tastes, crowned with a sprinkle of sesame seeds and fresh spring onions. Served over a bed of hearty brown rice, this dish is a delightful, plant-based feast that’s as nutritious as it is tasty.

What You Need

Ingredients:
7oz. (200g) tempeh, cut into cubes
1 tbsp. olive oil
1 tbsp. ginger, grated
2 cloves garlic, crushed
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
3 tbsp. tamari (or soy sauce)
2 tbsp. maple syrup
2 carrots, chopped or cut into thin strips
1/2 head of broccoli, florets
1 bell pepper, sliced
1 tbsp. sesame seeds, to garnish
Spring onion or chives, to garnish
3 cups (585g), cooked brown rice

Directions

Heat the olive oil in a pan over medium-high heat and cook the tempeh for about 6 minutes, occasionally stirring until browned on each side.
In the meantime, prepare the sauce by mixing ginger, garlic, sesame oil, rice wine vinegar, soy sauce, and maple syrup in a bowl.
Add half the sauce to the pan with the tempeh, mix until coated, then remove it from the pan and set it aside.
Add the carrots, broccoli, pepper, and remaining sauce to the pan and cook for about 5 minutes, or until the veggies are tender.
Next, add in the tempeh and cook for another 3 to 5 minutes or until the vegetables are cooked through.
Once ready, serve with 3/4 cup cooked brown rice, sesame seeds, and sliced spring onion or chives.
Makes 4 servings.

Calories per serving: 507
Fats per serving: 13 grams
Protein per serving: 17 grams
Carbohydrates per serving: 54 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.