- Cook quinoa according to package directions. While quinoa cooks, heat oil in a large skillet over medium-high heat. When oil is very hot, add tempeh and cook for 2 minutes on each side to lightly brown. Set aside on a plate.
- Add bell pepper, onion, and zucchini. Cook for 3 minutes, stirring regularly.
- Return tempeh to skillet and stir in Takumi sauce. Reduce heat to low and simmer for 3-4 minutes.
- Serve hot over quinoa with chopped cilantro.
Tempeh Quinoa Stir-Fry
Yield
2
Prep Time
10 minutes
Cook Time
11 minutes
Total Time
21 minutes
kikkoman products used:
ingredients
½ cup quinoa, uncooked
2 tablespoons neutral oil, divided
8 ounces tempeh, sliced into bite-sized pieces
1 cup chopped red bell pepper
1 cup chopped yellow onion
1 cup zucchini, sliced
⅔ cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion
2 tablespoons chopped cilantro, for serving
directions
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
