Teriyaki Tempeh Stir-Fry
This high protein vegan Asian stir-fry features savory teriyaki-glazed tempeh with a medley of colorful vegetables, all served over a bed of fluffy jasmine rice. It's a gluten-free and utterly satisfying plant-based meal that will leave your taste buds craving for more.
ingredients
- 1 cup jasmine rice
- 1 tablespoon vegetable oil
- 8 oz (225g) tempeh, cut into small triangles
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 scallions, chopped
- 2 tablespoons gluten-free tamari sauce
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, for garnish
steps
- 1.
Cook jasmine rice according to package instructions.
- 2.
In a large skillet, heat vegetable oil over medium heat.
- 3.
Add tempeh triangles and cook until browned, about 3-4 minutes per side.
- 4.
Remove tempeh from the skillet and set aside.
- 5.
In the same skillet, add red and yellow bell peppers, zucchini, broccoli, snap peas, and scallions.
- 6.
Sauté for 5-7 minutes until the vegetables are tender-crisp.
- 7.
In a small bowl, whisk together tamari sauce, maple syrup, rice vinegar, and cornstarch.
- 8.
Pour the teriyaki sauce into the skillet with the vegetables and stir well.
- 9.
Add back the tempeh and stir-fry for an additional 2-3 minutes or until the sauce thickens and coats the ingredients.
- 10.
Divide the jasmine rice among serving bowls and top with the teriyaki tempeh stir-fry.
- 11.
Garnish with sesame seeds, and enjoy!
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