Turmeric Tempeh Stir-Fry
Turmeric Tempeh Stir-Fry
About this Recipe
This quick stir-fry (without using oil) features tempeh, a traditional Indonesian food made from fermented soybeans and often other beans and grains. Packed with nutrition, tempeh is high in protein and fiber, and a great source of vitamins and minerals such as B vitamins, magnesium, and manganese. Nutty and tangy, it’s great for soaking up a lot of flavor from any added ingredients.
Tempeh is a fermented plant protein that is low in carbs and sodium and is good for gut health. Spices like turmeric, cumin, cinnamon and chile offer a host of anti-inflammatory and gut-friendly benefits and lowering of blood sugars. The colorful beta carotene dense and vitamin C - rich bell peppers help to lower blood pressure, aid in preventing blood clots, and improve immunity.
Note: You can marinate the tempeh in an airtight container overnight or up to 3 days. The extra marinating makes it so tender.
- 1 (8-oz) package tempeh, cut into 16 cubes
- 1 Tbsp (6 g) minced garlic
- 2 Tbsp (30 ml) unseasoned rice vinegar, divided
- 2 Tbsp (30 ml) low-sodium soy sauce or tamari, divided
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chile powder
- 2 large carrots, diced
- 1 large red bell pepper, deseeded and sliced
- 1 large yellow bell pepper, deseeded and sliced
- 6 oz (170) g kale, leaves stemmed and chopped
- 2 tsp arrowroot powder
Step 1Put the tempeh in a medium bowl. Set aside.
Step 2In a small bowl, combine the garlic, 1 Tbsp (15 ml) of vinegar, 1 Tbsp (15 ml) of soy sauce, the cinnamon, turmeric, cumin, and chile powder and whisk until combined. Pour the mixture over the tempeh and let sit for 5 minutes.
Step 3In a large skillet or wok, cook the tempeh (I don’t use any oil) over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Add the carrots, bell peppers, and kale and cook, stirring, until the kale has brightened in color and the carrots are tender, 3 to 5 minutes.
Step 4In a small bowl, mix the arrowroot with the remaining 1 Tbsp (15 ml) of vinegar and 1 Tbsp (15 ml) of soy sauce until smooth. Pour the mixture into the skillet, stir to combine, and simmer for just 3 minutes more.
Step 5Divide the tempeh mixture between two plates and serve.
Substitutions: You can use gluten-free tempeh and tamari.
Adapted from The Complete Plant-Based Diet: A Guide & Cookbook to Enjoy Eating More Plants
Explore Recipe Ingredients
About the author
More from JL Fields
Avocado Kale Salad with Peanut Dressing
Don’t think about restriction when turning vegan, but abundance. For instance, being vegan doesn’t mean you stop eating fats. Fats that are vegan — avocados, nuts, and seeds — have a ton of flavor.
Chunky Cashew No-Bake Cookies
Some foods are better than others, and some are better in moderation. These no-bake vegan cookies satisfy your craving for something sweet.
Cinnamon & Spice Overnight Oats
This quick, easy make-ahead breakfast packs lots of nutrition and flavor.