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Veggie and Tempeh Stir Fry

average rating is 3 out of 5, based on 150 votes

Discover a delectable and guilt-free delight with our Veggie and Tempeh Stir Fry! This mouthwatering creation boasts a perfect balance of low-carb veggies and protein-rich tempeh, making it an excellent choice for diabetics and those on the SOZA weight loss program. Bursting with flavors and textures, this stir fry promises to tantalize your taste buds while nourishing your body.

Serving Suggestions/Tips:

Serve the Veggie and Tempeh Stir Fry over a bed of cauliflower rice for an extra low-carb twist.

Garnish with a sprinkle of sesame seeds and chopped green onions for added visual appeal and taste.

For a spicy kick, top with a dash of Sriracha or chili sauce.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Diabetic-friendly Healthy stir fry Vegetarian Plant-based protein Gluten-free Nutritious Flavorful Balanced meal Quick and easy Weight loss recipe Diabetes-friendly Tempeh recipe Vegetable stir fry Low-sugar Diabetes management High-fiber Low-calorie

Ingredients

1 8-ounce (225g) package of tempeh, cubed
1 tablespoon olive oil
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 small broccoli crown, cut into florets
1 medium zucchini, sliced
1 medium bell pepper (any color), sliced
1 cup snap peas, trimmed
2 tablespoons low-sodium soy sauce or tamari (gluten-free soy sauce)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/4 teaspoon red pepper flakes (optional, adjust to taste)
Salt and pepper to taste
2 tablespoons chopped green onions (for garnish)
1 tablespoon sesame seeds (for garnish)

Directions

Prepare the tempeh: Steam the cubed tempeh for 10 minutes to soften it slightly and reduce bitterness. After steaming, pat dry with paper towels.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add the steamed tempeh to the skillet and stir-fry for 5-7 minutes until it becomes slightly golden and crispy.
Add the broccoli, zucchini, bell pepper, and snap peas to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the low-sodium soy sauce or tamari, rice vinegar, sesame oil, and red pepper flakes (if using).
Pour the sauce over the stir-fry and toss everything together until well-coated. Cook for an additional 1-2 minutes to let the flavors meld.
Season with salt and pepper to taste.
Divide the stir-fry into two servings and garnish each with chopped green onions and sesame seeds.