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Tempeh Stir-Fry with Broccoli

Image for Tempeh Stir-Fry with Broccoli
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

1 pound fresh tempeh
1 cup Kikkoman Less Sodium Soy Sauce
1/4 cup rice wine vinegar
12 ounces chopped garlic
2 tablespoons plus 2 teaspoons ginger purée
1 teaspoon red pepper flakes
3 pounds fresh broccoli
1/2 cup water
1 tablespoon plus 1 teaspoon honey
1 tablespoon plus 1 teaspoon cornstarch
1/4 cup canola oil
2 cups chopped red peppers
1/2 cup chopped scallions

directions

Combine tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl. Marinate 1 hour at room temperature.

Peel the stems of the broccoli and cut into 1/2-inch pieces; cut florets into 1-inch pieces. Steam until crisp-tender, about 3 minutes. Set aside.

Strain marinade from tempeh into small bowl; set tempeh aside. Whisk the water, honey and cornstarch into the marinade.

Heat oil in a large nonstick skillet over high heat. Add marinated tempeh and red peppers and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to a serving bowl. Sprinkle with scallions and serve.

Recipe created by Chef David Phelps, Middlebury College, Middlebury, VT

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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