About This Recipe
Note: You can marinate the tempeh in an airtight container overnight or up to 3 days. The extra marinating makes it so tender.
- 1 (8-oz) package tempeh, cut into 16 cubes
- 1 Tbsp (6 g) minced garlic
- 2 Tbsp (30 ml) unseasoned rice vinegar, divided
- 2 Tbsp (30 ml) low-sodium soy sauce or tamari, divided
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chile powder
- 2 large carrots, diced
- 1 large red bell pepper, deseeded and sliced
- 1 large yellow bell pepper, deseeded and sliced
- 6 oz (170) g kale, leaves stemmed and chopped
- 2 tsp arrowroot powder
Step 1Put the tempeh in a medium bowl. Set aside.
Step 2In a small bowl, combine the garlic, 1 Tbsp (15 ml) of vinegar, 1 Tbsp (15 ml) of soy sauce, the cinnamon, turmeric, cumin, and chile powder and whisk until combined. Pour the mixture over the tempeh and let sit for 5 minutes.
Step 3In a large skillet or wok, cook the tempeh (I don’t use any oil) over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Add the carrots, bell peppers, and kale and cook, stirring, until the kale has brightened in color and the carrots are tender, 3 to 5 minutes.
Step 4In a small bowl, mix the arrowroot with the remaining 1 Tbsp (15 ml) of vinegar and 1 Tbsp (15 ml) of soy sauce until smooth. Pour the mixture into the skillet, stir to combine, and simmer for just 3 minutes more.
Step 5Divide the tempeh mixture between two plates and serve.
Substitutions: You can use gluten-free tempeh and tamari.
Adapted from The Complete Plant-Based Diet: A Guide & Cookbook to Enjoy Eating More Plants