- 1lb Tempeh, cut into ¾ inch cubes
- 1 tablespoon Cornstarch
- ¼ cup Vegetable Broth
- 1 tablespoon Black Bean Sauce (I used prepared, you could make it from scratch if desired)
- 1 tsp Sugar
- ¼ cup (4 tablespoons) Peanut Oil
- Pinch of Red Pepper Flakes
- 1 small head of Kale, leaves torn in half
- 1 small Zucchini
- 1 Red Bell Pepper, cut into strips
- ¼ pound Sugar Snap Peas
- Soy Sauce, to adjust flavor
- Cooked Brown Rice (optional)
In a small bowl, whisk together the cornstarch and vegetable broth, then add the black bean sauce and sugar and stir together. Set aside.
Heat a large skillet over high heat (wait until it gets pretty hot), then add 3 Tbsp of peanut oil. Once the oil is shimmering, add the tempeh cubes and let them brown for a few minutes, turning them quickly to let all sides touch the oil. Don’t let them burn, you really just need to heat them through. Move to a plate lined with paper towels.
Carefully wipe out the skillet (or heat another), return to heat and add the remaining Tbsp of peanut oil. Once it’s hot, add all the vegetables and red pepper flakes. Stir everything quickly through the hot oil for about three minutes, until they’re tender-crisp. Don’t let them get soft, or even all the way tender! Add back the tempeh and add the sauce from the bowl, then stir everything together for another minute. (If the tempeh starts sticking to the pan, enough already!)
Season with soy sauce to taste, and serve, optionally over rice.
This recipe is inspired from one in Food Made Fast: Vegetarian.
Read the blog post where this recipe originally appeared: Tempeh Stir-Fry Recipe