Tempeh Stir Fry with Broccoli, Mushroom, and Carrots

This tempeh stir fry was inspired by delicious meals I had in Bali. Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.  I happen to find Indonesian styled tempeh at my local Asian market that inspired me to cook this deliciously quick meal. But you can find tempeh at any health food store near you. If you can’t find tempeh, you can substitute with tofu or your favorite, err…meat.


Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

2 shallots, minced
2 cloves garlic, minced
1 small chili pepper  (optional)
1 package of tempeh, cut into thin strips
1 head of broccoli
2 medium carrots, sliced
2 Portobello mushrooms, sliced
Soy sauce, light drizzle

Heat the oil in a wok or frying pan and sautee shallots, garlic, salt and chili together till fragrant. Add the carrots and stir for 3 minutes, then add tempeh and stir for 5 minutes. Then add the broccoli–cook & stir for another 3-5 minutes. Add the mushrooms. Drizzle a little soy sauce and water, then cover with lid and let your stirfry steam and cook for another 3-5 minutes. Then open the lid and stir a little more.  Voila! Your stirfry is ready to be served over your favorite whole grain like brown rice or quinoa.  Pair it will your favorite wine and you’ve got a delicious dinner for two.

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