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Sesame ginger tempeh

June 8, 2018 Recipes

Sesame ginger sauce

  • ¼ cup water
  • ¼ cup low sodium tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger or ½ teaspoon powdered ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch

Tempeh veggie mixture

  • 1 teaspoon canola oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 1 (7-ounce) package tempeh, crumbled
  • 1 cup carrot, shredded
  • 1 cup red bell pepper, diced
  • 1 cup broccoli, chopped
  • Chopped romaine lettuce or arugula
  • Garnishes: chopped peanuts, chopped scallions

Cooking instructions

Place all sesame ginger sauce ingredients in a small bowl and whisk until combined. Set aside.

Heat a large skillet or wok over medium heat, add canola oil. Saute the onion and garlic for a few minutes then add crumbled tempeh. Cook for 2–3 minutes.

Add carrots, peppers, broccoli, stirring occasionally for another 3–4 minutes. Pour sesame ginger sauce over vegetable mixture and cook until sauce is thickened, about 5 minutes.

Serve over chopped lettuce and top with peanuts and scallion.

Note: You serve the tempeh vegetable mixture in romaine lettuce cups.

Nutrition Note: Tempeh (TEM-pay) is a traditional soy product made by a natural culturing and fermentation process that binds the soybeans into a cake form. Tempeh’s fermentation process makes it more digestible, reducing the phytic acid in soy which allows the body to absorb more nutrients found in tempeh. Tempeh is also a source of beneficial bacteria, protein, fiber and B-vitamins. It has a complex flavor; nutty, meaty and mushroom-like. Crumbled or grated, it is a great substitute for ground beef. Slice tempeh in strips, marinade, and grill, roast in the oven or stir fry.