Sweet and Sour Brussels Sprout Tempeh Stir-Fry
  • 2/3cup sodium-reduced vegetable broth
  • 3Tbsp soy saucetamari, or coconut aminos
  • 2Tbsp honey
  • 3Tbsp rice vinegar
  • 2tsp chili garlic saucesuch as sriracha
  • 2tsp cornstarch
  • 1Tbsp avocado oil or peanut oil
  • 12oz tempehcrumbled
  • 1lb Brussels sproutsquartered
  • 1cup matchstick-cut carrots
  • 1Tbsp sesame oil
  • 2cups cooked brown rice
  • 1/4cup unsalted roasted peanutsoptional
  1. In small bowl, whisk together broth, soy sauce, honey, vinegar, chili-garlic sauce, and cornstarch.
  2. In wok or large skillet, heat avocado or peanut oil over medium-high. Add tempeh; cook, stirring often, until tempeh is nicely browned, 4 to 5 minutes. Remove tempeh from skillet.
  3. Add Brussels sprouts and carrots to pan; cook over medium-high for 2 minutes. Pour in 1/3 cup water, cover pan, and heat until vegetables are tender and no water remains in pan, about 5 minutes. Add stock mixture and tempeh to pan. Bring to a boil and heat until sauce has thickened and everything in the pan is nicely coated, 1 to 2 minutes. Remove from heat. Stir in sesame oil.
  4. Serve over rice, and sprinkle with peanuts, if desired.
Recipe Notes

Per serving: 444 calories; 23 g protein; 17 g total fat (3 g sat. fat); 55 g total carbohydrates (13 g sugars, 7 g fiber); 574 mg sodium