Spiced Tempeh Stir-Fry with Vegetables

This vibrant Spiced Tempeh Stir-Fry blends the nutty flavor of tempeh with a medley of colorful vegetables, all tossed in a savory sauce. The combination of ginger, garlic, and soy sauce brings a traditional Asian flair, while the addition of sesame oil adds a creative touch that elevates the dish. Perfectly dairy-free and sugar-free, this recipe is not only healthy but also packed with protein and fiber, making it a satisfying meal.

Ingredients:

• 8 oz tempeh, sliced into cubes
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional, for heat)
• Salt and pepper to taste
• Sesame seeds for garnish
• Green onions, sliced for garnish

Instructions:

1. In a large bowl, marinate the cubed tempeh with soy sauce, sesame oil, minced garlic, and ginger for at least 15 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated tempeh and stir-fry for about 5-7 minutes until golden brown.
3. Add the sliced bell pepper, broccoli florets, julienned carrot, and snap peas to the skillet. Stir-fry for an additional 5-6 minutes until the vegetables are tender-crisp.
4. Stir in the rice vinegar and chili paste (if using), and season with salt and pepper to taste. Cook for another 2 minutes.
5. Remove from heat and garnish with sesame seeds and sliced green onions before serving.