Tempeh Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick tempeh stir-fry with broccoli, bell peppers, and carrots in a savory peanut-ginger sauce. Ready in 20 minutes, it's healthy and satisfying served over rice. A flavorful vegetarian dinner option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup tamari or soy sauce (60 mL)
- 1 tbsp rice vinegar (15 mL)
- 1 tbsp maple syrup (15 mL)
- 2 tbsp natural peanut butter (30 g)
- 2 tsp sesame oil (10 mL)
- 2 tsp chili-garlic sauce (10 g)
- ½ tsp ground ginger
- 2 cloves garlic (grated)
- 1/4 water (60 mL)
- 2 tsp cornstarch
- 1 8 oz pkg tempeh (cut into ½-inch cubes)
- 1 red bell pepper (thinly sliced)
- 3 cups broccoli florets (150 g)
- 1 cup carrots (cut into thin half-moons (150 g))
- 1 small white onion (chopped (100 g/1 cup))
- 6 green onions (thinly sliced)
- 1 1/2 tbsp oil (divided)
- 2 tbsp water
- cooked rice
- sesame seeds
- green onion
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1192mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.