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Tempeh Stir-Fry with Mixed Vegetables and Quinoa
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 8 oz tempeh, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 1/4 cup sliced green onions
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
- In a small bowl, whisk together the soy sauce, sesame oil, and cornstarch. Add the cubed tempeh and toss to coat. Let it marinate for 10 minutes.
- In a separate small bowl, mix the vegetable broth with 1 tablespoon of cornstarch and set aside.
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the marinated tempeh and cook for 5-7 minutes, until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic. Cook for 2-3 minutes until fragrant. Add the red bell pepper, broccoli, snap peas, and julienned carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Return the cooked tempeh to the skillet. Pour in the vegetable broth mixture and stir to combine. Cook for an additional 2-3 minutes until the sauce thickens and coats the vegetables and tempeh.
- Season with salt and pepper to taste. Serve the stir-fry over the cooked quinoa, garnished with sliced green onions. Enjoy!
Tempeh Stir-Fry with Mixed Vegetables and Quinoa is a flavorful and nutritious dish that originated in Indonesia. Tempeh, a traditional Indonesian ingredient made from fermented soybeans, is the star of this dish, providing a rich, nutty flavor and a satisfying texture. The dish is typically stir-fried with a colorful array of mixed vegetables, such as bell peppers, broccoli, carrots, and snap peas, adding a delightful crunch and a variety of nutrients. The addition of quinoa, a protein-packed grain, not only complements the dish with its fluffy texture but also boosts its nutritional value. In recent years, this dish has gained popularity in the West as a delicious and healthy plant-based meal option. Chefs and home cooks alike have put their own spin on the traditional recipe, incorporating local and seasonal vegetables to create unique flavor profiles. The dish has become a staple in vegetarian and vegan restaurants, where it is often celebrated for its versatility and ability to showcase the natural flavors of the ingredients. For the best version of this dish, look for restaurants that prioritize fresh, high-quality ingredients and skillful stir-frying techniques to achieve the perfect balance of flavors and textures. It's important to get the tempeh just right, ensuring it's marinated and cooked to perfection to bring out its full potential. Additionally, the choice of vegetables can greatly impact the overall taste and appearance of the dish, so opting for a colorful and diverse selection is key. While the traditional method of stir-frying is widely embraced, some alternative approaches to preparing this dish include grilling the tempeh for a smoky flavor or marinating it in a tangy sauce before stir-frying. These variations can add an exciting twist to the classic recipe and cater to different flavor preferences. Overall, Tempeh Stir-Fry with Mixed Vegetables and Quinoa is a delightful fusion of Indonesian and Western culinary influences, offering a wholesome and satisfying dining experience for all.
35 min
4
350 calories
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