There is tempeh, and then there is Tootie’s Tempeh. I have been a plant-focused chef for decades, and Tootie’s is by far the best tempeh I have ever experienced. Lovingly made in Biddeford, Maine, using Maine-grown soybeans and fermented in metal instead of plastic, this is possibly the most sustainable, healthful, and best-tasting tempeh you can buy. To learn more, check out It's Tempeh's Time.
This recipe is easy and has oil-free adaptations. Sear tempeh and mushrooms until golden, add vegetables and stir fry. Add your sauce mix. The addition of tahini or nut butter to the sauce gives it a touch of satay style. Serve with herbs and a sprinkle of sesame, and plate the stir fry over greens, cooked grains, rice, or noodles. Tempeh is a rich source of plant-based protein and prebiotic fiber. Mushrooms like shiitake and maitake are considered medicinal mushrooms with many health benefits.Print
Tempeh Vegetable Stir-fry with Ginger Soy Sauce
- 1 (8-ounce) package of tempeh, cut into evenly sized cubes
- 4 ounces of maitake or shiitake mushrooms, sliced
- 2 teaspoons sesame oil
- 3 to 4 cups broccoli, cut into small dice
- 1 small red onion, thinly sliced
- 1 carrot, peeled and thinly sliced
- 3 to 4 cups of bok choy or spinach
- 2 scallions, thinly sliced
- 1/2 cup chopped cilantro leaves, optional
- 1 tablespoon sesame seeds, optional
For the Sauce:
- 1 tablespoon fresh ginger, finely chopped or grated
- 3 garlic cloves, finely chopped
- 4 tablespoons soy or tamari sauce
- 3 tablespoons rice vinegar
- 1 tablespoon of tahini or nut butter
- 1 tablespoon miso
- 2 to 4 tablespoons water
- 1/2 to 1 teaspoon chili paste, optional
- Ready and prep the tempeh and all the vegetables, and set aside.
- To make the sauce: in a small bowl, whisk together the ginger, garlic, soy sauce, rice vinegar, tahini, miso, water, and chili paste, if using.
- To stir-fry, heat a wok or large skillet to hot. Drizzle the sesame oil over the tempeh cubes and add them and the mushrooms to the pan. Pan sear for three to 4 minutes, turning the tempeh cubes and stirring the mushrooms until evenly golden. Add the onion, carrot, and broccoli. Stir-fry for 1 minute. Add a splash of water (about 2 tablespoons) and stir-fry for an additional minute, repeating until the broccoli is just fork tender, about 2 to 3 minutes. Adding small amounts of water helps steam-cook the vegetables using minimal amounts of oil.
- Add the sauce, and stir for 1 minute. Turn off the heat, and add the greens and herbs. Gently stir, and then let rest for 1 minute. Taste and season with more soy sauce or chili sauce, if desired.
- Serve in bowls as is, or over greens, cooked grains, rice, or noodles. Sprinkle with sesame seeds and extra herbs, if using.