Recipe details
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Tempeh with Bell Peppers
35min
4 servings
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This flavorful and nutritious Tempeh with Bell Peppers is a delightful vegan dish that combines savory, marinated tempeh with colorful bell peppers in a zesty stir-fry. Packed with plant-based protein and vibrant flavors, this quick and easy meal is perfect for busy weeknights or as a healthy lunch option.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Soy
Ingredients
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Steps
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Prepare the tempeh
Cut the tempeh into 1-inch cubes. In a shallow dish, whisk together the soy sauce, rice vinegar, and sesame oil. Add the tempeh cubes and marinate for 10 minutes, turning occasionally.
Prepare the vegetables
Remove the seeds and thinly slice the bell peppers. Peel and thinly slice the onion. Peel and mince the garlic cloves. Peel and grate the ginger.
Stir-fry the tempeh
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Remove the tempeh from the marinade, reserving the liquid. Add the tempeh to the skillet and stir-fry for 5 minutes or until golden brown. Transfer the tempeh to a plate.
Stir-fry the vegetables
Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the sliced onion and stir-fry for 2 minutes. Add the sliced bell peppers, minced garlic, grated ginger, red pepper flakes, salt, and black pepper. Stir-fry for 3-4 minutes or until the vegetables are crisp-tender.
Combine and serve
Return the tempeh to the skillet and pour in the reserved marinade. Stir-fry for 1-2 minutes or until heated through. Thinly slice the scallions. Serve the Tempeh with Bell Peppers hot, garnished with sliced scallions.
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