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Tangy Tamarind Tempeh Stir-Fry with Rainbow Veggies
Quick & easy tangy tamarind tempeh stir-fry. Packed with rainbow veggies and bold flavors. Perfect for a nutritious dinner in just 30 minutes!
Welcome to a vibrant culinary journey with our Tangy Tamarind Tempeh Stir-Fry, where bold flavors meet quick and easy preparation. This dish is a perfect testament to the magic that can happen in your kitchen when you pair nutrient-rich tempeh with a medley of colorful vegetables. The star of this recipe is the tangy tamarind sauce, adding a unique twist to traditional stir-fry flavors.
Tempeh, a plant-based protein derived from fermented soybeans, is a fantastic addition to any meal. It's not just rich in protein; it also offers a hefty dose of probiotics, fiber, and essential vitamins. Paired with a rainbow of vegetables like bell peppers, carrots, and snap peas, this dish is a feast for both the eyes and the body. It's an ideal option for those looking to incorporate more plant-based meals into their diet without compromising on taste or time.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Quick & easy tangy tamarind tempeh stir-fry. Packed with rainbow veggies and bold flavors. Perfect for a nutritious dinner in just 30 minutes!
Ingredients
- • tempeh: 8 oz, sliced into thin strips
- • tamarind paste: 2 tablespoons
- • soy sauce: 2 tablespoons
- • maple syrup: 1 tablespoon
- • sesame oil: 1 tablespoon
- • garlic: 3 cloves, minced
- • fresh ginger: 1 inch, grated
- • red bell pepper: 1, sliced
- • yellow bell pepper: 1, sliced
- • carrot: 1 large, julienned
- • snap peas: 1 cup, trimmed
- • red onion: 1 small, sliced
- • black sesame seeds: 1 tablespoon
- • cilantro: a handful, chopped
- • lime: 1, cut into wedges
- • cooked brown rice: 2 cups, for serving
Instructions
- 1 Heat a large non-stick pan over medium-high heat. Add the sesame oil and allow it to warm for about a minute.
- 2 Add the sliced tempeh to the pan and cook for 3-4 minutes on each side until golden brown. Remove the tempeh from the pan and set aside.
- 3 In the same pan, add the garlic and ginger, stirring for about 30 seconds until fragrant. Add the red and yellow bell peppers, carrot, snap peas, and red onion. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- 4 In a small bowl, whisk together the tamarind paste, soy sauce, and maple syrup. Pour this sauce over the vegetables and mix well to combine.
- 5 Return the cooked tempeh to the pan, tossing everything together to ensure the tempeh is well coated with the sauce. Cook for an additional 2 minutes to warm through.
- 6 Serve the stir-fry over cooked brown rice, garnished with black sesame seeds, chopped cilantro, and lime wedges on the side.
Serving Suggestions
- • This Tangy Tamarind Tempeh Stir-Fry pairs beautifully with a simple side salad featuring mixed greens, cucumber, and radishes dressed in a light sesame vinaigrette. For a refreshing beverage, try a chilled hibiscus tea or a sparkling water infused with lime and mint. The vibrant flavors of this dish make it a standout choice for a quick yet satisfying dinner any night of the week.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pan over medium heat until heated through. This dish is also freezer-friendly; freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.
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