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Tempeh with Bell Peppers

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35min

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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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1
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.

2
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.

3
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.

4
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.

5
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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