Tempeh Stir Fry | Broccoli & Red Peppers

Tempeh is fermented soybeans and is incredibly high in protein. It has a nutty, mushroom, meaty flavor, and just one serving of this recipe contains 20 grams of protein. Plus, the broccoli adds highly absorbable calcium and the dish takes just minutes to prepare! Serve this sauté over couscous or rice. Recipe from Physicians Committee for Responsible Medicine

Ingredients

1. 1 package tempeh
2. 2 stalks broccoli, chopped, (approximately 12 oz)
3. 1 medium onion, sliced into crescents
4. 1 red bell pepper, sliced
5. 2 cloves garlic, minced
6. 1 Tbsp ginger, minced, or 1 tsp ground ginger
7. 1/2 cup veggie broth or water
8. 2 Tbsp soy sauce or tamari
9. 1 Tbsp maple syrup
10. 2 cups couscous or rice

Instructions

1. Tempeh is found in most grocery stores in the produce section. It's a traditional soy product from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form and has a nutty, mushroom, meaty flavor.
2. Steam for 10 minutes. Steaming helps tempeh to accept more flavors and make it more tender. Tempeh steamed
3. Cut the tempeh into 1/2" cubes.
4. Chop broccoli, onion, red pepper, garlic, and ginger. 
5. Heat the veggie broth or water in wok or large skillet and add the tempeh, veggies, soy sauce or tamari, and maple syrup. Cook and stir over medium-high heat until the tempeh is lightly browned and the vegetables are tender-crisp.
6. Serve over hot couscous or rice

FULL READING : https://eatplant-based.com/tempeh-broccoli-saute/

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