Description
A golden, shredded tempeh stir-fry packed with protein and umami-rich sun-dried tomatoes. The perfect savory bite to make you fall in love with tempeh.
Ingredients
- 1 tbsp tamari
- 1 tbsp mirin
- 1 tbsp red wine vinegar
- 1, 8oz package of tempeh
- 2 tbsp avocado oil
- 1 large shallot, diced
- 1/4 cup sun-dried tomatoes packed in oil, drained and julienned
- 4 cloves garlic
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/4 tsp allspice
- 1/4 tsp ground white pepper
- Kosher salt
- Serving suggestion: a portion of this high fiber chickpea rice
Instructions
- Place a box grater over a large bowl or cutting board. Cut the block of tempeh in half then use the largest holes of the grater to grate the tempeh blocks into shreds. If any large pieces remain, mince them well with a knife. In a small bowl, combine the tamari, mirin, and red wine vinegar, then set aside.
- To a pan over medium heat, add a tablespoon of oil. Add the tempeh to the pan, spreading it out into a single layer. Allow the tempeh to cook undisturbed for 2 minutes.
- Sprinkle the tempeh with a pinch of salt, then give the tempeh a toss. Continue stirring occasionally for about 5 minutes, or until the tempeh bits are golden in color. Transfer the tempeh to a bowl, clear out the pan and return it to the burner.
- Heat up the remaining tablespoon of oil then add in the diced shallot. Sprinkle with a pinch of salt and sauté for about 5 minutes to give them some color. Stir in the sun-dried tomatoes and garlic. Continue to stir until the garlic is fragrant, about 2 minutes.
- Stir in the paprika, coriander, fennel seeds, allspice, and white pepper. Sauté the spices with the sun-dried tomato mixture for 2 minutes.
- Add the tempeh back to the pan then pour in the tamari mixture that you prepped earlier. Stir everything to combine, and continue to sauté until the liquid has been fully absorbed by the tempeh.
- Remove from heat, then make sure to taste and adjust the seasonings as desired before enjoying with your favorite grains and/or greens!
Notes
Make this soy-free. Instead of soy-based tempeh, use a chickpea based tempeh. You’ll also want to swap for a soy-free soy sauce like coconut aminos.
Shred your tempeh instead of cubing it. This will give the tempeh more surface area for sauces and spices to cling to as it cooks.
Ways to manage tempeh’s bitterness. Before starting this recipe, consider steaming the whole block of tempeh first for 15 minutes. This will cut some of that bitterness down significantly. Allow it to cool completely before proceeding with the rest of the recipe. You can also play with the saltiness and sweetness (ex: stir in a little agave syrup) of the dish to balance any bitter tones that might linger.
Store in the fridge for up to 5 days.
Nutrition
- Calories: 276
- Sugar: 7g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 17g
