Tempeh Pepper "Steak" Recipe

Name: Tempeh Pepper "Steak"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tempeh, diced into 1 inch cubes; 1 tablespoon vegetable oil; 1 tablespoon toasted sesame oil; 4 garlic cloves, minced; 1 medium onion, sliced; 1 medium red bell pepper, sliced; 1 medium green bell pepper, sliced; 1 tablespoon fresh ginger, minced; 2 tablespoons low sodium soy sauce; 3 cups cooked brown rice

Servings: persons

1 lb tempeh, diced into 1 inch cubes
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
4 garlic cloves, minced
1 medium onion, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon fresh ginger, minced
2 tablespoons low sodium soy sauce
3 cups cooked brown rice

1
In a large pot, set a steamer basket over boiling water
2
Put the tempeh in the pot and steam, covered, for 5 minutes, or until soft.
3
Set aside.
4
In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds.
5
Add the sliced onion and peppers, stir fry for 3 to 4 minutes.
6
Stir in the ginger and soy sauce, add the steamed tempeh.
7
Stir fry for 3 more minutes.
8
Serve immediately over hot rice.

742

kcal

Calories

Fat

148

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 10 ingredients. The key ingredients include: 1 lb tempeh, diced into 1 inch cubes, 1 tablespoon vegetable oil, 1 tablespoon toasted sesame oil, 4 garlic cloves, minced, and more.

Yes, Tempeh Pepper "Steak" 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 Pepper "Steak"

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