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Sizzling Tempeh & Plantain Stir-Fry with Ginger-Lime Sauce
Whip up a quick and easy dinner with this sizzling tempeh and plantain stir-fry. Packed with flavor and nutrients, it's perfect for busy nights!
Looking for a dinner that's both quick to prepare and incredibly satisfying? Our Sizzling Tempeh & Plantain Stir-Fry with Ginger-Lime Sauce is a culinary adventure that combines the nutty flavors of tempeh with the sweetness of ripe plantains. This dish is a powerhouse of nutrients, offering a rich source of plant-based protein, fiber, and essential vitamins from the fresh vegetables.
Tempeh, a fermented soy product, is known for its high protein content and gut-friendly probiotics, making it a fantastic meat alternative. Paired with plantains, this dish provides a delightful balance of sweet and savory notes. The ginger-lime sauce adds a zesty kick that not only tantalizes your taste buds but also aids digestion and boosts your immune system. Embrace this colorful, nutrient-dense meal that is ready in just under 30 minutes, ensuring you spend less time in the kitchen and more time enjoying your evening.
Recipe Overview
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Whip up a quick and easy dinner with this sizzling tempeh and plantain stir-fry. Packed with flavor and nutrients, it's perfect for busy nights!
Ingredients
- • tempeh: 8 oz, sliced into thin strips
- • ripe plantains: 2, peeled and sliced diagonally
- • red bell pepper: 1, thinly sliced
- • sugar snap peas: 1 cup, trimmed
- • fresh ginger: 1 inch, grated
- • garlic: 2 cloves, minced
- • lime: 1, juiced
- • low-sodium soy sauce: 2 tablespoons
- • olive oil: 2 tablespoons
- • sesame oil: 1 teaspoon
- • green onions: 2, chopped
- • fresh cilantro: a handful, chopped
- • sesame seeds: 1 tablespoon
- • salt and pepper: to taste
Instructions
- 1 Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the sliced plantains. Cook for about 3-4 minutes on each side until golden brown and slightly caramelized. Remove from the skillet and set aside.
- 2 In the same skillet, add the remaining tablespoon of olive oil and the sesame oil. Add the tempeh strips and cook for 3-4 minutes, turning occasionally until they are golden brown and crisp on the edges.
- 3 Add the grated ginger and minced garlic to the skillet with the tempeh, cooking for an additional 1 minute until fragrant. Stir in the red bell pepper and sugar snap peas, cooking for another 2-3 minutes until the vegetables are just tender but still vibrant.
- 4 Return the plantains to the skillet and drizzle with lime juice and soy sauce. Toss everything together to coat well, and season with salt and pepper to taste. Cook for an additional minute to allow the flavors to meld.
- 5 Remove from heat and garnish with chopped green onions, fresh cilantro, and sesame seeds. Serve immediately, enjoying the medley of flavors and textures.
Serving Suggestions
- • This Sizzling Tempeh & Plantain Stir-Fry pairs beautifully with a side of steamed jasmine rice or quinoa to soak up the delicious ginger-lime sauce. For an extra dash of freshness, serve alongside a simple cucumber salad dressed with rice vinegar and a sprinkle of sesame seeds. A refreshing glass of iced green tea or a citrus-infused sparkling water would complement this dish perfectly, enhancing its vibrant flavors and lightness.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss the stir-fry in a skillet over medium heat until warmed through. For best results, avoid using a microwave, as it may alter the texture of the plantains and tempeh. If the mixture appears dry, add a splash of water or soy sauce to revive the flavors.
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