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Teriyaki Tempeh and Tofu Stir-Fry
Created by: Howcan Team
Ingredients
- 8 oz tempeh, cut into cubes
- 8 oz firm tofu, cut into cubes
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 green onions, chopped
- 2 tbsp cornstarch
- 2 tbsp water
- Cooked rice or noodles, for serving
Instructions
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp sesame oil, grated ginger, and minced garlic. Set aside.
- In a large skillet or wok, heat some oil over medium-high heat. Add the tempeh and tofu cubes and cook until golden brown, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the sliced bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the tempeh and tofu to the skillet with the vegetables. Pour the teriyaki sauce over the mixture and stir to coat everything evenly.
- In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water to create a slurry. Pour the slurry into the skillet and stir well. Cook for another 2-3 minutes until the sauce thickens.
- Sprinkle chopped green onions over the stir-fry and stir to combine.
- Serve the teriyaki tempeh and tofu stir-fry over cooked rice or noodles. Enjoy!
The history of Teriyaki Tempeh Stir-Fry with added tofu can be traced back to the fusion of Japanese and Indonesian cuisines. Tempeh, a traditional Indonesian soy product, was introduced to Japan and incorporated into the popular teriyaki stir-fry. The addition of tofu, a staple in Japanese cuisine, further enhanced the dish, creating a perfect balance of textures and flavors. Renowned chefs in both Japan and Indonesia have contributed to the evolution of this dish, with variations emerging in different regions. Today, the best versions of this dish can be found in authentic Japanese and Indonesian restaurants, where the key lies in achieving the perfect balance of sweet and savory teriyaki sauce, and the ideal texture of tempeh and tofu.
30 min
4
320 calories
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