Vegan Sesame Tempeh Stir-Fry

Prep Time

20 minutes

Cook Time

15 minutes

Yields

4 servings

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Ingredients


For the marinade/sauce

  • 1 teaspoon Rice bran oil or other preferred cooking oil
  • 2 tablespoons Grated, or finely minced ginger
  • 1 tablespoon Finely minced garlic 
  • 4 (white portion) Scallions, finely sliced on the bias
  • 1 teaspoon Red pepper flakes 
  • 1-6ounce can Tomato paste 
  • 1/3 cup Florida Crystals® Regenerative Organic Light Brown Sugar, packed
  • 1/3 cup Gluten-Free Tamari soy sauce 
  • ¾ cup Water 
  • 1/3 cup Seasoned rice vinegar 
  • 2 tablespoons Crushed, toasted sesame seeds 
  • 2 tablespoons Toasted sesame oil 
  • 4 (green portion) Scallions, finely sliced on the bias

For the stir fry

  • 2 tablespoons Rice bran oil or other preferred cooking oil
  • 1 pound (two 8-ounce packages) Tempeh, cut into 1-inch cubes 
  • 1 tablespoon Grated fresh ginger, or finely minced 
  • 1 tablespoon Finely minced garlic 
  • 4 (white portion) Scallions, finely sliced on the bias
  • 1 cup (1 large) Carrot, julienned 
  • 4 cups (approximately 1 pound) Chinese broccoli (Gai Lan), sliced in 1-inch pieces 
  • 1 pound Baby Bok Choy (Pak Choi), sliced in half
  • ¼ cup Water

For topping

  • 2 Large Scallions, finely sliced on the bias 
  • 2 tablespoons Toasted sesame oil
  • 2 tablespoons Crushed, toasted sesame seeds 

Instructions

Prepare the marinade/sauce

Step 1

In a small saucepan, heat the rice bran oil over medium heat. Add the ginger and garlic and sauté until softened. Add the white portion of the scallions and red pepper flakes and stir to combine. With a wooden spoon, push the ingredients to the sides of the pan to create a space in the middle of the saucepan. Add the tomato paste and stir together. Sautéing the tomato paste will add flavor. Add the soy sauce, water, and rice vinegar. Stir to combine and bring to a simmer. Simmer for 2 minutes and remove from heat to let cool.
Add the crushed sesame seeds, sesame oil, and scallions. Set pan aside. Once the sauce has cooled, reserve ¼ cup for the tempeh marinade.

Prepare the Tempeh

Step 2

Place the pieces of tempeh to a large bowl and drizzle over the ¼ cup of the marinade over the tempeh. Let the tempeh marinate for approximately 15 minutes.
To prepare the vegetables, wash and cut the carrot and cut into slices. To clean the Chinese broccoli, wash and remove any brown or wilted tops. Remove the very tops of the leaves and cut into 1-inch pieces. The leaves may be torn into smaller pieces. Wash the baby bok choy to remove any sand and cut in half. Once cut in half, the bok choy may need to be rinsed again. Set the vegetables to the side until ready to cook.

Cook Stir-fry

Step 3

Heat a large skillet or wok on medium-high heat. When the pan is hot, add the rice bran oil. Add the tempeh and sauté until pieces are golden brown. While the tempeh is cooking, break up pieces with a wooden spoon so the pieces are broken up. Once the pieces are golden brown, add the ginger and garlic. Sauté to soften.
Add the white portion of the scallions and soften. Increase the heat to high and add the carrots and Chinese broccoli. Stir mixture constantly so it will not burn. Add the baby bok choy and stir to combine. Add water to help “steam” and finish cooking the vegetables. Add the remaining sauce and stir to combine. Remove from heat.

Step 4

To finish stir-fry, top with scallions, a drizzle of toasted sesame oil, and sesame seeds.

Additional Tips

Serve the stir-fry over white or brown rice. Riced cauliflower can also be served as an accompaniment.
Additional red pepper flakes can be added if a spicer sauce is desired or chili peppers can also be used in the stir-fry vegetables.
Any hearty vegetable may be used in place of the vegetables above. The vegetables can be purchased from the international section of the grocery store or at an Asian market.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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