Quick and Easy Tempeh Stir-fry

Everyone needs a good, classic stir fry recipe in their back pocket for quick lunches and dinners, and I think this should be the one. It comes together in just 30 minutes, uses up leftover grains and vegetables from the week, is rich in protein and fiber, and delivers big flavor.

MAKES 4 SERVINGS
Total Time: 30minutes
Ingredients:

GLAZE

  • 3-4 tsp chili garlic sauce (adjust to preferred spice level) alternatively you can use fresh chilli and garlic
  • 4 Tbsp salted creamy peanut butter (or almond, cashew, or sunflower butter)
  • 4 tsp sesame oil
  • 1/3 cup of Tamara sauce
  • 4 tsp lime juice
  • 3 tsp freshly grated ginger
  • 1 tsp maple syrup
  • 3-4 Tbsp water

TEMPEH

  • 8 ounces tempeh (chopped into large, bite-size squares // if GF, ensure gluten-free friendly)

THE REST

  • 4 tsp sesame oil
  • 2/3 cup chopped spring onion
  • 4 cups mixed chopped vegetables (I used red bell pepper, broccoli, carrots & kale)
  • 4 tsp Tamari
  • 3 cups leftover cooked quinoa,* brown rice,* or uncooked cauliflower rice*

Method:

  1. Prepare glaze by adding chilli garlic sauce, peanut butter, sesame oil, Tamari, lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
  2. Add water until a thin, pourable sauce is formed. Taste and adjust flavour as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness.
  3. Add the chopped tempeh to the glaze and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.
  4. Heat a large rimmed cast iron or metal frying pan over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
  5. To the still-hot pan add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of tamari and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.
  6. Once the vegetables are nearly done, add your greens and grains and sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
  7. Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.