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Quick & Easy Zucchini Noodle Stir-Fry with Tempeh & Citrus Miso Glaze
Whip up a vibrant zucchini noodle stir-fry with tempeh in a citrus miso glaze. A nutritious, quick & easy dinner packed with flavor and veggies!
In the realm of quick and easy dinners, nothing beats a dish that’s both satisfying and nutritionally rich. Our Zucchini Noodle Stir-Fry with Tempeh and Citrus Miso Glaze delivers on all fronts, offering a delightful blend of flavors and textures that will have you reaching for seconds. This plant-based meal is designed to be a perfect balance of protein, fiber, and healthy fats, making it an excellent choice for weeknight dinners.
Zucchini noodles, or 'zoodles', provide a low-carb alternative to traditional pasta, infusing your meal with vitamins and minerals while keeping it light. Tempeh, a fermented soybean product, adds a hearty dose of protein and probiotics, supporting your gut health. The citrus miso glaze brings a tangy and umami-rich flavor, transforming ordinary stir-fry into something extraordinary. With the addition of colorful vegetables, this dish is not only a feast for the stomach but also for the eyes, promising a refreshing and energizing dining experience.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
360 kcal
per serving
Cuisine
Chinese
Whip up a vibrant zucchini noodle stir-fry with tempeh in a citrus miso glaze. A nutritious, quick & easy dinner packed with flavor and veggies!
Ingredients
- • zucchini: 4 medium, spiralized into noodles
- • red bell pepper: 1, thinly sliced
- • carrot: 1, julienned
- • tempeh: 8 oz, sliced into thin strips
- • orange juice: 1/4 cup, freshly squeezed
- • white miso paste: 2 tablespoons
- • soy sauce: 2 tablespoons (use tamari for gluten-free)
- • sesame oil: 1 tablespoon
- • garlic: 2 cloves, minced
- • ginger: 1 inch, grated
- • scallions: 2, sliced
- • sesame seeds: 1 tablespoon
- • olive oil: 1 tablespoon
Instructions
- 1 In a small bowl, whisk together orange juice, white miso paste, soy sauce, sesame oil, garlic, and ginger. This will be your citrus miso glaze.
- 2 Heat olive oil in a large skillet over medium heat. Add tempeh strips and cook until golden brown on both sides, about 3-4 minutes per side.
- 3 Add the bell pepper and carrot to the skillet and stir-fry for 3 minutes until they begin to soften. Reduce the heat to low and pour the citrus miso glaze over the tempeh and vegetables, stirring to coat evenly.
- 4 Gently fold in the zucchini noodles and cook for an additional 2 minutes, just until the zoodles are tender but not soggy.
- 5 Remove from heat and garnish with sliced scallions and sesame seeds before serving.
Serving Suggestions
- • This vibrant stir-fry can be paired with a light and refreshing cucumber salad dressed with rice vinegar to enhance its fresh flavors. For an added crunch, consider topping the dish with a handful of roasted cashews or peanuts. A chilled green tea or a glass of sparkling water with lemon would complement this meal perfectly, keeping it light and invigorating.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stir-fry in a skillet over low heat, adding a splash of water or broth to rehydrate the noodles without losing their texture. Avoid microwaving as it may make the zucchini noodles too soft.
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