Broccolini-Tempeh Stir Fry

This was my first attempt at cooking with tempeh, but it certainly will NOT be my last. Matt and I both truly enjoyed this soy product. Yes, soy. That means it's the same base as tofu, but it turns out entirely differently. Tempeh is originally from Indonesia and it's bound into a very firm patty, unlike the much softer tofu. It's also stuffed with protein, fiber, and vitamins while staying low in calories - how can you not like that?

I chose to stir fry the tempeh, taking the already firm patty but crisping it up even more. It was absolutely delicious and paired wonderfully with the broccolini and rice. However, I am sure this versatile soy product would work well with nearly any combination of vegetables, so get creative and give us ideas in the comments for future meals!

Difficulty: medium-easy
Time: 25 min
Cost: $15.43



Broccolini-Tempeh Stir Fry
Ingredients:
1.5 c uncooked basmati rice
4 c broccolini, cut into 1" pieces
3 tbsp soy sauce
2 tsp honey
4.5 tbsp rice vinegar
2 tbsp hoisin sauce
1/2 c green onions, diced
8 oz organic soy tempeh, cut in 1/2" cubes
1 c snow peas, trimmed
4 tsp canola oil
3 tbsp peanuts, chopped

Cook the basmati rice according to directions on the package.

As the rice is cooking, bring a large pot of water to a boil. Toss in the broccolini and boil for about 3 minutes. Drain and rinse with cold water to stop the cooking process.

Combine the soy sauce, honey, rice vinegar, and hoisin sauce in a small bowl. Whisk until evenly combined. Add the green onions and stir.

Heat a large pan over medium high heat. Add 1 tbsp canola oil, swirling to coat. When the oil is hot, add the tempeh cubes. Saute for 5-7 minutes, flipping a few times until they are golden and crisp on all sides. Then, remove from the heat.

Add 1 tsp to the oil and swirl to coat again. Add the snow peas and broccolini. Stir fry for 3 minutes, stirring occasionally. Add the tempeh and the vinegar mixture. Bring to a boil then immediately move from the heat. Sprinkle the peanuts over the top.

Servings: 4
Serving size: about 3/4 c rice and 1 1/4 c stir fry
Nutrition: calories 499; carbs 74g; fat 14g; protein 22g; sodium 580mg; iron 19mg