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Since becoming pescatarian a few years ago, I’m constantly looking for new recipes to try. Tofu, tempeh and seitan have never been on my list, but I decided to give them all a try. I began with tofu and honestly I love it. Seitan I made into tacos and it was amazing! My next dish was to try tempeh, which is what consists in this recipe.
I was craving chinese food, particularly stir-fry when I came up with this recipe. I had some tempeh in the fridge which needed to be cooked so I figured why not make a tempeh stir-fry. Well, it came out delicious. Tempeh is by far one of my new favorite vegetarian protein sources.
This dish is super easy to make and can be interchanged with any other vegetables you like. Throw it over some rice or eat alone!
Tempeh & Veggie Stir-Fry
- 1 package tempeh
- 2 cloves garlic
- 1/2 onion, diced
- 1 whole pepper, diced
- 1 cup asparagus, chopped
- 1 package mushrooms
- soy sauce, measured as you want
- 1 tbsp olive oil
Add 1 tbsp olive oil to a nonstick pan, then add your garlic, onion and peppers. Let sauté.
Cut your tempeh into strips, and add to your pan with some soy sauce. Cook for 2 minutes then add your asparagus and mushrooms. Cook fully!
Serve warm and enjoy!