Tempeh-Asparagus Stir-Fry Recipe

Name: Tempeh-Asparagus Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8-oz. pkg. tempeh, cut into 3/4-inch cubes; 2 1/2 Tbs. low-sodium soy sauce; 1 1/2 Tbs. fermented black beans, rinsed; 2 cloves garlic, minced (about 2 tsp.); 2 tsp. grated fresh ginger; 1 tsp. toasted sesame oil; 1 cup low-sodium vegetable broth; 1 1/2 tsp. cornstarch; 1 1/2 tsp. rice wine vinegar; 2 tsp. vegetable oil; 3/4 lb. asparagus, cut into 1 1/2-inch pieces; 1 red bell pepper, cut into 1/4-inch strips; 3 oz. shiitake mushrooms, stems removed, caps sliced

Servings: persons

1 8-oz. pkg. tempeh, cut into 3/4-inch cubes
2 1/2 Tbs. low-sodium soy sauce
1 1/2 Tbs. fermented black beans, rinsed
2 cloves garlic, minced (about 2 tsp.)
2 tsp. grated fresh ginger
1 tsp. toasted sesame oil
1 cup low-sodium vegetable broth
1 1/2 tsp. cornstarch
1 1/2 tsp. rice wine vinegar
2 tsp. vegetable oil
3/4 lb. asparagus, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1/4-inch strips
3 oz. shiitake mushrooms, stems removed, caps sliced

1
Steam tempeh in steamer basket over boiling water 10 minutes.
2
Whisk together soy sauce, black beans, garlic, ginger, sesame oil and 1/4 cup water.
3
Toss tempeh with soy sauce mixture in bowl, and let stand 10 minutes.
4
Combine broth, cornstarch and vinegar in small bowl.
5
Set aside.
6
Heat oil in skillet or wok over medium-high heat.
7
Add asparagus, bell pepper and mushrooms, and stir-fry 3 minutes.
8
Add tempeh mixture, and stir-fry 2 to 3 minutes more, or until vegetables are crispy.
9
Pour in broth mixture, and cook 1 minute more, or until sauce is thickened.
10
Serve over rice, if desired.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 8-oz. pkg. tempeh, cut into 3/4-inch cubes, 2 1/2 Tbs. low-sodium soy sauce, 1 1/2 Tbs. fermented black beans, rinsed, 2 cloves garlic, minced (about 2 tsp.), and more.

Yes, Tempeh-Asparagus Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh-Asparagus Stir-Fry

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