Tempeh Stir-fry with Broccoli

Tempeh Stir-fry with Broccoli
Posted by Cybele Pascal on March 7, 2007 - 12:36pm.

(Vegetarian, Vegan, Wheat-Free, Nut-Free)
For this fresh stir-fry, I've replaced meat with tempeh, used low sodium organic tamari (the tamari is wheat free), and used super foods such as broccoli, onions, garlic and ginger, to make for one tasty healthful meal!

Most of us know that eating beef increases our risk of heart disease, but the majority of us don't realize what a heavy toll meat eating takes on the environment. Raising animals for food requires enormous amounts of fuel, fertilizers, pesticides, water and land, and while I'm not advocating we all become vegan, an occasional vegan meal is good for you and the planet. There are many wonderful plant-based protein sources, tempeh being my favorite of all. So this month, try eating green, and give up or cut back on animal products. For more info on "eating green" see the book Six Arguments for a Greener Diet, by the Center for Science in the Public Interest.

8 oz. package tempeh, cut into 1/2 inch cubes (try Lightlife Organic Tempeh with Flax)3 cloves garlic, finely minced2 Tbsp. reduced sodium tamari (try San-J Organic Wheat Free Tamari)1 Tbsp. toasted sesame oil (try Spectrum)2 Tbsp. canola oil1 Tbsp. ginger, finely minced1 medium onion, diced2 large carrots, cut lengthwise into quarters, then cut crosswise into 1/2 inch pieces4 cups broccoli florets1 yellow (or red) bell pepper cut lengthwise into 1 centimeter wide strips 2 tsp. cornstarch1/4 cup water1 tsp. rice wine vinegar

Steam tempeh for 10 minutes. Combine with garlic, tamari, and sesame oil, cover and set aside to marinate 1 hour. Heat canola oil in a wok (or large sauté pan) over high heat until really hot (it will start to ripple). Add ginger and cook 1 minute, stirring. Add onions and carrots, and cook, stirring often, 4 minutes. Add tempeh and broccoli, and cook 3 minutes. Add bell pepper, cook 3 minutes more. Whisk cornstarch and water together until smooth and add to wok with rice wine vinegar. Cook about 1 minute more. Serve over brown rice. Serves 4.