Triple-Pepper Tempeh Stir-Fry
  • 1/4cup light soy sauce
  • 1/2cup vegetable stock
  • 1teaspoon honey
  • 11-inch segment fresh ginger, peeled and finely grated
  • 1/2teaspoon crushed red pepper flakes
  • 28-ounce packages soy tempeh, cubed
  • 1cup sliced button mushrooms
  • 12 shiitake mushrooms, stems removed and thinly sliced
  • 1medium red onion, thinly sliced
  • 1medium red bell pepper, halved and cut into 1/4-inch slices
  • 1medium yellow bell pepper, halved and cut into 1/4-inch slices
  • 1medium green bell pepper, halved and cut into 1/4-inch slices
  • 2tablespoons arrowroot
  • 1tablespoon toasted sesame seeds
  1. In a medium bowl, combine soy sauce, vegetable stock, honey, ginger and crushed red pepper flakes. Whisk together until smooth. Add tempeh and toss to coat. Cover and marinate, refrigerated, for 1 hour.
  2. Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
  3. Layer button mushrooms, shiitake mushrooms and onions in clay cooker. Remove tempeh from marinade with a slotted spoon and layer over onions, reserving marinade. Layer peppers over tempeh.
  4. Whisk arrowroot into marinade, blending until smooth, then whisk in sesame seeds. Pour marinade over tempeh and vegetables in cooker.
  5. Cover cooker and place in a cold oven. Set oven to 400° and bake, stirring once, until vegetables are tender, about 50 minutes. Serve hot over brown rice.
Recipe Notes
Nutrition Facts
Triple-Pepper Tempeh Stir-Fry
Amount Per Serving
Calories 218
* Percent Daily Values are based on a 2000 calorie diet.

Calories 218,Fat 6,Perfat 22,Cholesterol 0,Carbo 28,Protein 16,Fiber ,Sodium