Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. Copyright © 2013 Leslie Cerier. Photo by Tracey Eller.

Recipe

Ginger Vegetable Tempeh Stir-Fry from Leslie Cerier

Ginger Tempeh Vegetable Stir Fry

Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations.

5 from 1 vote

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Course: Tempeh

Cuisine: Vegan

Diet: Vegan, Vegetarian

Keyword: stir fry recipe, Tempeh Stir Fry, Tempeh Vegetable Stir Fry, vegetable stir fry

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 271kcal

Author: Veg Kitchen

Ingredients

3 tablespoons organic red palm oil or extra-virgin coconut oil
3 tablespoons grated ginger
2 tablespoons tamari
1 tablespoon mirin water or wine
1 cup chopped onions
1 cup carrots sliced into match sticks
8 ounce soy tempeh cut into ½ inch cubes
2 cups sliced summer squash in half moons
2 cups coarsely chopped bok choy

US Customary - Metric

Instructions

Heat and melt the oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors.
Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow.
Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.