Let’s Eat! Marinated Tempeh Stir-Fry with Broccoli and Peppers
Tons of work deadlines and finishing up my half-marathon training have resulted in me neglecting Sweet Success.
I admit, I haven’t been cooking very much. Dinners have been quick omelets after weeknight runs or gym workouts. After long runs on the weekends, I have had no motivation to cook. I think I ate out three times last weekend!!! I even indulged in a delish Belgian waffle with butter, maple syrup and pecans at a diner. It was after a 10-mile run so I felt no guilt.
After a short run last night, I decided I needed to force myself into the kitchen and cook a proper meal.
I had some tempeh, a soy patty, left from making Greek Tempeh Pitas about a week and a half ago. So I used tempeh for this stir fry. You could also use chicken or beef.
This was incredibly flavorful and the colors were gorgeous. The original recipe used red peppers, but yellow, orange and red peppers were on sale so I bought and used them all.
The soy sauce made this a little too salty for my taste, so when I make this again I will cut down on the soy sauce or use more water.
I served this with brown rice.
Marinated Tempeh Stir-Fry with Broccoli and Peppers
4 oz. soy tempeh, cut into 1/2-inch pieces
1/4 cup low sodium soy sauce
1 tbsp. rice vinegar
3 garlic cloves, minced
2 tsp. minced peeled fresh ginger (I didn’t have this, nor want to buy it. I used 1/4 tsp. ground ginger)
1/8 tsp. dried crushed red pepper
12 oz. broccoli, cut into 1-inch pieces
2 tbsp. water
1 tsp. honey
1 tsp. cornstarch
1 tsp. olive oil
1/2 cup chopped red bell pepper (I used a lot more peppers!)
Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in a medium bowl to blend. Let marinate 1 hour at room temperature.
Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tbsp. water, honey and cornstarch into marinade.
Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and saute 4 minutes. Add broccoli and marinate mixture and saute until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl.
*Recipe from Epicurious