Speedy Tempeh and Zucchini Skillet
A quick and nutritious skillet meal featuring protein-rich tempeh and seasonal zucchini, tossed in a savory ginger-sesame sauce. Perfect for a light yet satisfying summer dinner.
Ingredients
- Bell Pepper95.5 g
- Onion47.8 g
- Garlic9.6 g
- Bell Pepper95.5 g
- Sesame Oil11.9 ml
- Salt0.3 tsp
- Black Pepper0.3 tsp
- Tempeh191.2 g
- Zucchini191.2 g
- Ginger7.2 g
- Soy Sauce28.6 ml
- Cornstarch4.8 g
- Vegetable Broth47.8 ml
- Vegan protein powder11.9 g
Instructions
- 1Step 1
Step 1: Slice the tempeh into thin strips or small cubes. Dice the zucchini, bell pepper, and onion. Mince the garlic and grate the ginger.
- 2Step 2
Step 2: In a small bowl, whisk together soy sauce, sesame oil, cornstarch, vegetable broth, and vegan protein powder to create the sauce.
- 3Step 3
Step 3: Heat a large skillet or wok over medium-high heat. Add the tempeh and cook for 4-5 minutes, stirring occasionally, until lightly browned. Remove from skillet and set aside.
- 4Step 4
Step 4: Add the diced onion, bell pepper, and zucchini to the skillet. Sauté for 3-4 minutes until vegetables are slightly tender-crisp.
- 5Step 5
Step 5: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
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