You may be asking, What on earth is tempeh? Tempeh, which is originally from Indonesia, is a traditional soy product made from fermented soybeans. Soybeans are cultured and fermented and formed into a rectangular patty. Since the whole beans are retained through this process, tempeh is very high in protein, fiber, and vitamins. It has a firm texture and the flavor is nutty and meaty. It’s delicious in savory dishes like this one, partnered with broccoli, onions, bell peppers, garlic and fresh ginger. Yum!
- 2 packages (10 ounces each) tempeh (any variety)
- 4 stalks broccoli florets
- 1 large onion chopped
- 2 red bell peppers seeded and chopped
- 2 tbsp garlic minced
- 2 tbsp fresh ginger peeled and minced
- .5 cup vegetable broth Plus 2 tbsp
- 2 tbsp soy sauce (or tamari)
- 4 cups couscous cooked (or rice)
- Cut the tempeh into 1/2-inch cubes and steam for 10 minutes. This will remove any bitterness.
- Marinate the tempeh in a bowl with the soy sauce, 1/2 cup of broth, garlic, and ginger while you cut up the broccoli, onion, and red bell peppers.
- Saute the veggies over medium-high heat with 2 tablespoons vegetable broth until tender-crisp. Remove from pan and set aside.
- Stir-fry the tempeh over medium-high heat without the marinade so it browns.
- Once the tempeh is lightly browned and fragrant, add the veggies back to the pan along with the marinade and toss to coat.
- Serve over the hot couscous or rice. Enjoy immediately!
Stored in a covered container in the refrigerator, leftovers will keep for up to 3 days.
Nutrition profile per serving: 285 calories, 20.2 g protein, 37.2 g carbohydrate, 5.8 g sugar, 8.1 g total fat, 25.5% calories from fat, 7.1 g fiber
Recipe adapted from The Cancer Survivor's Guide, Neal D. Barnard, M.D., and Jennifer K. Reilly, R.D.
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