Tempeh Broccoli Stir-Fry
Savory-sweet, gingery, and remarkably fast.
vegangluten-freedairy-freeEasy2 servings
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
Ingredients
Stir-fry
- 8 oztempeh— sliced into thin rectangles
- 3 cupsbroccoli florets
- 1red bell pepper— sliced
- 2 tbspgarlic-infused olive oil
- 1 tspfresh ginger— grated
- 2scallions— green tops only, sliced
Sauce
- 3 tbspgluten-free tamari
- 1 tbsprice vinegar
- 1 tbspmaple syrup
- 1/3 cupwater
- 1 tspcornstarch
To serve
- 2 cupscooked rice or quinoa
- 1 tsptoasted sesame seeds (optional)
FODMAP:Use garlic-infused oil (not whole garlic). Keep broccoli to ~3/4–1 cup per serve for many. Stick to scallion green tops.
Directions
- 1
Whisk sauce ingredients until smooth; set aside.
- 2
Sear tempeh in 1 tbsp infused oil over medium-high until golden on both sides; remove.
- 3
Add remaining oil; stir-fry broccoli and pepper 3–4 minutes until crisp-tender.
- 4
Return tempeh; add ginger and scallion tops; toss 30 seconds.
- 5
Pour in sauce; stir until glossy and thickened, ~60–90 seconds. Serve over rice/quinoa and sprinkle sesame.
Swaps & substitutions
- Soy-free: swap tamari for coconut aminos; reduce maple slightly.
- More veg: add zucchini ribbons or snow peas in last 2 minutes.
- Protein swap: extra-firm tofu (pressed) works well; sear first.
Nutrition (per serving)
- calories
- 520
- protein
- 27 g
- carbs
- 65 g
- fat
- 18 g
- fiber
- 9 g
- sodium
- 980 g
Estimates; ingredients and brands vary.
Storage & make-ahead
- Keeps 2–3 days refrigerated; sauce may thicken — loosen with water while reheating.
- Tempeh crisps again in a hot skillet with a splash of oil.
Put this into practice
Gutlie turns tips like these into a tiny daily plan.