| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 pound tempeh
- 1 tablespoon vegetable oil
- 1 tablespoon roasted sesame oil
- 4 garlic cloves, minced
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 1/2-inch piece fresh ginger, minced
- 2 tablespoons low-sodium soy sauce
- 3 cups hot cooked rice
Instructions
- In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.
- In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.
- Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 314 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 0 mg |
| Sodium | 181 mg |
Reviews
Great, substituted Bragg’s Liquid Aminos for the soy sauce.