Here’s another easy and fast stir-fry dish that incorporates tempeh, which is a great meat substitute. Served over rice, this is a perfect dish to eat on a day you work out or are extra busy and need some long-lasting energy—it’s got good lean protein.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut the tempeh into bite-size pieces. Peel the onion and cut into thin slices. Peel and finely chop the garlic or pass it through a garlic press. Combine the water, soy sauce, and cornstarch in a small bowl, stir until smooth, and set aside.
Step 2
Place a large saucepan with 1 inch of water over high heat and bring to a boil. Add the broccoli to the pan, cover, and cook for 4 to 5 minutes, or until tender. Drain the water and set aside. (Alternatively, if you have a microwave, place the broccoli in a microwave-safe container and add a little water. Cover with plastic wrap or wax paper and microwave on high heat for 4 to 5 minutes, or until tender.)
Step 3
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, for 10 minutes, or until the onion is translucent. Add the garlic, bean sprouts, and tempeh and cook, stirring frequently, for 2 to 3 minutes, or until the bean sprouts just start to soften. Add the soy sauce mixture to the pan and cook, stirring constantly, for 2 to 3 minutes, or until the sauce begins to boil. Remove from the heat and stir in the broccoli.
Step 4
Spoon some of the rice into the center of each plate and top with the stir-fry.
cooking 101
Step 5
Tempeh (pronounced “TEM-pay”) has been a traditional food and a staple source of protein in Indonesia for several hundred years. It is made by a fermentation process that binds soybeans (and sometimes other beans or grains) together into a cake. It has a tender, chewy consistency but holds together well, making it a good choice for grilling or stir-frying.
