NUTRITION

SERVINGS

INGREDIENTS

6 oz Tempeh

0.25 cup Cooked brown lentils

0.25 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

0.25 tsp Raw honey

0.5 tsp Toasted sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Steam the cubed tempeh for 10 minutes to remove bitterness and soften the texture for better sauce absorption.

• 2

  In a small bowl, whisk together the tamari, minced fresh ginger, minced garlic, rice vinegar, and raw honey until well combined.

• 3

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

• 4

  Add the steamed tempeh cubes to the skillet and sear until golden brown and crispy on all sides, approximately 5-7 minutes.

• 5

  Toss in the broccoli florets and sliced red bell peppers, sautéing for 3-4 minutes until they are vibrant and crisp-tender.

• 6

  Stir in the cooked brown lentils and pour the prepared ginger-garlic sauce over the mixture, tossing to coat everything evenly.

• 7

  Season the stir-fry with sea salt and black pepper, then continue to cook for 2 more minutes until the sauce has thickened slightly.

• 8

  Remove from heat and garnish with toasted sesame seeds and thinly sliced green onions before serving warm.