NUTRITION

SERVINGS

INGREDIENTS

3 oz Tempeh

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Maple syrup

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Nutritional yeast

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the tempeh into 1/2-inch cubes to ensure even browning and a consistent texture throughout the dish.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, maple syrup, and nutritional yeast until the mixture is smooth.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the tempeh cubes to the skillet and sear for 5-6 minutes, turning occasionally until all sides are golden brown and crisp.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet.

• 6

  Add the minced garlic and grated fresh ginger, then sauté for another 4-5 minutes until the vegetables are tender-crisp and aromatic.

• 7

  Pour the prepared ginger-maple sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients.

• 8

  Season the stir-fry with sea salt, black pepper, and red pepper flakes before serving immediately while hot.