Stir-fried Tempeh with Seasonal Mushrooms and Cabbage
A quick and flavorful stir-fry featuring protein-rich tempeh, earthy seasonal mushrooms, and crisp cabbage tossed in a savory sauce. A vibrant and nutritious weeknight dinner.
Ingredients
- Rice vinegar10 ml
- Carrots50 g
- Garlic (minced)5 g
- Sesame oil5 ml
- Rice vinegar10 ml
- Olive oil (or other cooking oil)10 ml
- Tempeh200 g
- Soy sauce (or tamari for gluten-free)15 ml
- Cornstarch5 g
- Seasonal mushrooms (e.g., button, cremini)150 g
- Cabbage150 g
- Ginger (fresh, grated)5 g
- Vegetable broth30 ml
- Brown sugar (optional)5 g
Instructions
- 1Step 1
Cut the tempeh into bite-sized triangles or cubes.
- 2Step 2
In a small bowl, mix soy sauce, sesame oil, and cornstarch. Add the tempeh and toss to coat. Let marinate for at least 5-10 minutes while you prepare the vegetables.
- 3Step 3
Slice the mushrooms, shred the cabbage, and julienne or thinly slice the carrots.
- 4Step 4
In a separate small bowl, whisk together vegetable broth, rice vinegar, and brown sugar (if using) for the sauce.
- 5Step 5
Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated tempeh and cook until golden brown on all sides, about 5-7 minutes. Remove tempeh from the pan and set aside.
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