Dinner

Tempeh Veggie Stir-Fry is for Dinner.

Tempeh Veggie Stir-Fry takes 20 minutes to prepare.

Tempeh Veggie Stir-Fry takes 35 minutes to cook.

Tempeh Veggie Stir-Fry makes 4 servings.

The ingredients for Tempeh Veggie Stir-Fry are:

Tempeh, minced garlic, reduced sodium tamari, water, olive oil, minced ginger, carrots sliced matchstick, chopped onion, asparagus cut in pieces, red bell pepper cut in strips, fresh snow peas, sesame oil, rice vinegar, honey, cornstarch

Here is how you make Tempeh Veggie Stir-Fry:

1. Steam Tempeh cubes 5-10 mins over simmering water. While that is steaming, combine the minced garlic, 1 tbsp tamari and 2 tbsp water in a medium bowl. Add steamed Tempeh Cubes and marinate for at least 15 mins.2. Heat the oil in a wok or large pan, add carrots. If they start to stick ,add in water 1 tsp at a time. Stir-fry until carrots start to soften. Add asparagus. Stir-fry 2 mins. Add red pepper, snow peas and onions. Once it seems to be almost entirely cooked (carrots soft asparagus bright green), add in steamed Tempeh with sauce and minced ginger. Stir-fry for 2 more mins.3. In a small bowl, combine the remaining tamari, sesame oil, vinegar, honey, water and cornstarch. Add to Stir-Fry and continue cooking until the sauce has thickened.Serve immediately. Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user HIKEORBUST.

The nutritional information for Tempeh Veggie Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.6

• Total Fat: 11.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,120.5 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 5.3 g
• Protein: 16.1 g

The dietary needs meet for Tempeh Veggie Stir-Fry is Vegetarian