Tempeh Stir-Fry
A quick and easy stir-fry recipe that uses expired but safe frozen tempeh.
10
Prep Time (min)
15
Cook Time (min)
25
Total Time (min)
2
Servings
Ingredients
- 1 cup expired frozen tempeh, thawed
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth
- Cooked rice or noodles, for serving
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large skillet or wok, heat the vegetable oil over medium-high heat.
2
Add the expired tempeh and cook until heated through and slightly crispy, about 5 minutes.
3
Add the bell pepper, carrot, broccoli, and garlic to the skillet. Stir-fry for another 5 minutes or until the vegetables are tender-crisp.
4
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and vegetable broth. Pour the sauce over the tempeh and vegetables.
5
Cook for an additional 2-3 minutes, or until the sauce has thickened.
6
Serve the stir-fry over cooked rice or noodles.
7
Enjoy!