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Sizzling Sesame Ginger Tempeh Stir-Fry with Rainbow Veggies
Quick & easy sesame ginger tempeh stir-fry with vibrant veggies. A flavorful plant-based dinner ready in 25 minutes. Perfect for clean eating!
For those looking for a speedy yet nutritious dinner, this Sizzling Sesame Ginger Tempeh Stir-Fry is a game-changer. Packed with vibrant colors and bold flavors, this dish is not only visually appealing but also a powerhouse of nutrients. Tempeh, a protein-rich soy product, is the star here, providing a satisfying meat-free option that is perfect for plant-based diets.
The beauty of this recipe lies in its simplicity and versatility. Using fresh, colorful vegetables like bell peppers, snap peas, and carrots, this stir-fry is a feast for both your eyes and your taste buds. The aromatic sesame-ginger sauce ties everything together, offering a delightful balance of tangy, spicy, and savory notes. Ready in just 25 minutes, it's the perfect meal for busy weeknights when you want something delicious without the fuss.
Recipe Overview
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Chinese
Quick & easy sesame ginger tempeh stir-fry with vibrant veggies. A flavorful plant-based dinner ready in 25 minutes. Perfect for clean eating!
Ingredients
- • tempeh: 8 ounces, sliced into thin strips
- • bell peppers (red, yellow, or orange): 2, sliced
- • snap peas: 1 cup
- • carrots: 2, julienned
- • green onions: 2, chopped
- • sesame oil: 2 tablespoons
- • fresh ginger: 1 tablespoon, grated
- • garlic: 2 cloves, minced
- • soy sauce (or tamari for gluten-free): 3 tablespoons
- • rice vinegar: 1 tablespoon
- • maple syrup: 1 tablespoon
- • toasted sesame seeds: 1 tablespoon
- • fresh cilantro: 1/4 cup, chopped
- • cooked brown rice or quinoa: 2 cups, for serving
Instructions
- 1 Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Once hot, add the tempeh slices and sear for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
- 2 In the same skillet, add the remaining sesame oil. Add the grated ginger and minced garlic, stirring quickly to prevent burning. After 30 seconds, add the sliced bell peppers, snap peas, and carrots, and stir-fry for 5 minutes until the vegetables are tender-crisp.
- 3 Stir in the soy sauce, rice vinegar, and maple syrup, mixing well to coat the vegetables. Return the seared tempeh to the skillet and toss everything together for another 2 minutes until heated through.
- 4 Sprinkle with toasted sesame seeds and chopped green onions. Garnish with fresh cilantro. Serve hot over bowls of cooked brown rice or quinoa.
Serving Suggestions
- • This vibrant stir-fry pairs beautifully with a side of steamed edamame or a light cucumber salad for a refreshing contrast. For a complete meal, enjoy with a glass of chilled green tea or sparkling water infused with lemon slices. For an extra hint of heat, consider adding a pinch of red pepper flakes to the stir-fry or serve with a side of sriracha sauce. The nuttiness of the sesame oil and seeds complements the slightly sweet and spicy flavors, making every bite a delightful experience.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté in a pan over medium heat until warmed through. Avoid microwaving as it may cause the vegetables to become soggy and lose their vibrant texture.
Ratings & Reviews
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