Turmeric Tempeh Stir-Fry

Recipe PREP 15 min COOK 15 min

Turmeric Tempeh Stir-Fry

PREP 15 min COOK 15 min

Description

Traditional Indonesian fermented soybean cakes, tempeh is a plant-based protein that absorbs flavors beautifully, like in this quick, oil-free stir-fry. Nutty and tangy, it’s high in protein, fiber, and B vitamins. Spices like turmeric, cumin, cinnamon, and chile offer anti-inflammatory, gut-friendly benefits. Beta carotene- and vitamin C-rich bell peppers support immunity and heart health.

Note: You can marinate the tempeh in an airtight container overnight or up to 3 days. The extra marinating makes it so tender.

Ingredients

2 SERVES

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

Directions

Step 1

Put the tempeh in a medium bowl. Set aside.
Step 2

In 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 3

In 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 4

In 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 5

Divide the tempeh mixture between two plates and serve.