What Is Tempeh?
Tempeh is a high protein vegetarian stable made from cooked and slightly fermented soybeans which are pressed into a patty, similar to a veggie burger.
What makes tempeh a tastier alternative to tofu is the fact that tempeh, unlike tofu, has a nutty and somewhat savory taste. Plus, you can find many commercially prepared brands of tempeh that have add spices and extra flavors.
Tempeh, which is a naturally cholesterol free food, has around 200 calories and 18.2 grams of protein per serving. Tempeh is also a great source of Iron and calcium.
You can find tempeh in the refrigerated section of most health food stores, Asian markets, and in the natural foods aisle of well-stocked grocery stores.
- 1/8 cup peanut oil or olive oil
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1/8 cup low-sodium soy sauce
- 1/8 cup lime juice
- 1/8 cup maple syrup
- 1 cup orange juice
- 4 cloves garlic, crushed
- 2 tbsp grated fresh ginger
- 1 red chilli, finely sliced
- 4 spring onions, sliced on the diagonal
- 16 oz Tempeh (original flavor), sliced into cubes
- 1 cup baby bok choy leaves, diced
- 1/2 cup Chinese broccoli, chopped
- 1/2 cup broccoli
- 1/2 cup Shiitake mushrooms, diced
- 1/2 cup oyster mushrooms, diced
- 1 red pepper, sliced into thin strips
- 1 yellow pepper, sliced into thin strips
- 1/4 cups roasted unsalted cashews, chopped
- 1 cup cooked white rice or 1 pack of high protein black bean noodles (What Are Black Bean Noodles?)
- Cook rice in a rice cooker and set aside
- If using black bean noodles cook them just as you would cook any other pasta
- Pour your orange juice, lime juice, rice vinegar, soy sauce, ginger, maple syrup, and garlic in a small bowl
- Mix together and set aside
- Heat the olive or peanut oil and sesame oil in a wok over high heat
- Add the chilli, and tempeh and cook for 5 minutes on both sides till tempeh is golden brown
- Add the vegetables and mushrooms to the tempeh and stir-fry till vegetables become soft but still crunchy
- Pour your orange juice mixture into the wok, over the tempeh and vegetables mixture
- Simmer for 10 minutes, or until the sauce reduces to a glaze and the vegetables cook through
- Sprinkle with roasted cashews and serve over a bed of white rice or noodles
photo courtesy of: Jshontz