Marinated Tempeh Stir-Fry With Broccoli And Red Bell Pepper

Recipe Ingredients

4 oz	113g	Soy tempeh or 3-grain tempeh - cut 1/2" pieces
1/4 cup	59ml	Light soy sauce
1 tablespoon	15ml	Rice vinegar
3		Garlic cloves - minced
2 teaspoons	10ml	Minced peeled fresh ginger
1/8 teaspoon	0.6ml	Dried crushed red pepper
12 oz	340g	Broccoli - stems peeled, and
		Cut 1/2" pieces, florets cut 1" pieces
2 tablespoons	30ml	Water
1 teaspoon	5ml	Honey
1 teaspoon	5ml	Cornstarch
1 tablespoon	15ml	Vegetable oil
1/2 cup	73g / 2.6oz	Chopped red bell pepper
2 tablespoons	30ml	Thinly-sliced green onion

Recipe Instructions

Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.

Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.

Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and saute until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

This recipe yields 4 servings as a side-dish.

Source:
Bon Appetit, January 1999

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