My Meatless Life: Tempeh Stir-Fry… In Chicago!

My mother used to make stir-fry all the time. She would always add non-traditional things like pineapple or smoked tofu for example. Though it was not authentic Chinese food, it worked for us. I created the following recipe during a brainstorming session for the creative team behind the Cocoa Butter video for my client, India Arie. I made it again here (I’m currently in Chicago) and I think it’s ready for you! Here, I pair it with quinoa to give an extra protein boost. You’re welcome.

Homemade Chinese Food: Tempeh Stir-Fry

¼ cup grapeseed oil

4 ounces (half a package) tempeh sliced

2 teaspoons fresh ginger, sliced

1 teaspoon garlic, minced

2 tablespoons fresh basil, rough chop

½ cup carrots, sliced

¼ cup onion, diced

1 cup broccoli florets

¼ cup celery, sliced thin

½ lime

Salt to taste

Step one: In a medium-sized skillet over medium heat, heat oil until hot and shimmering. Add tempeh and brown on both sides.

Step two: Add all veggies and herbs at once, mix well, reduce heat. Add salt to taste.

Remove from heat and squeeze in lime juice.

Step three: Serve over fresh quinoa.

Serves 2

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One Response to My Meatless Life: Tempeh Stir-Fry… In Chicago!

  1. Elizabeth says:

    I love the simplicity, that it’s perfect for two (or leftovers for lunch without making too much that could go to waste) and great idea to serve over quinoa! Thanks! =)

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