I recently discovered soy tempeh. It’s a complete protein and has 22g of protein per serving! It’s an unbelievable source of healthy fat, carbs, and protein for vegans and vegetarians. For dinner today, I made a simple but delicious sesame stir-fry dish with tempeh and fresh, colorful vegetables! Tempeh has a more chunky texture than soy, but it is packed with seeds, making it a bit more spongy-texture when cooked. Some people may not like the texture or the taste alone, so that is why I stir-fried with some different vegetables and a delicious blend of sesame oil and spices! Try to do the same (and mix the tempeh with something else), especially if you know you definitely don’t like tofu – I like tofu and I was still cautious about the taste of tempeh because I didn’t want to take my chances. I turned out to love it, but I’d love to hear how you feel! I added some soy sauce as well, which gave the dish a really nice Thai taste. Basically, this dish tastes like the sesame tofu stir-fry you enjoy at Thai restaurants, but the good news is that it is a bit healthier because of the extra protein boost with tempeh instead of tofu! Moreover, this recipe uses a lot less oil and soy sauce then restaurants do with their dishes so you can enjoy this Thai dinner without much worry.
Yields 3 – 4 Servings
Serving Size: 1 cup
8 oz. soy tempeh
2 cup broccoli florets, chopped
1 medium or large red bell pepper, sliced
1 medium or large yellow bell pepper, sliced
1 cup baby spinach leaves
2 large carrots, diced
3 tbsp low-sodium soy sauce
4 tbsp organic sesame oil
2 tbsp cumin seeds
3 garlic cloves, diced or 1 tbsp garlic powder
1 tsp turmeric powder
3/4 tsp salt
1 tsp fresh black pepper
2 tbsp extra-virgin coconut oil
1. Chop and wash all the vegetables. Set aside.
2. Chop the tempeh into smaller pieces.
3. In a large saucepan, simmer the spices with the sesame oil and the soy sauce.
4. Place the tempeh onto the pan when the oil and spices mix begins to make a gurgling noise (clearly simmering). Mix the pieces around and they should start to become coated with the spices (you’ll see the tempeh get darker as if burnt).
5. Cook the tempeh for about 5 minutes and then place the vegetables into the pan. Drizzle the entire dish with the 2 tbsp of olive oil and mix around – this oil will help to cook the vegetables you just threw into the pan.
6. Put a lid on top of your saucepan and let the vegetables cook for about 10 minutes.
7. Serve and eat warm! We ate our stir-fry with some brown rice, but you can enjoy it alone too. Yuum, so healthy and delicious!