Tempeh and Vegetable Stir-Fry
with Hoisin stir-fry sauce

Name: Tempeh and Vegetable Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup Rice, uncooked white or brown; 16 oz Tempeh, cubed (sub extra-firm tofu); 1 lb Carrots, sliced at a bias; 1 lb Broccoli, chopped; 1 Tbsp Oil, cooking; 1/3 cup Cashews; 2 tsp Lime juice; 2 cloves Garlic, chopped; 3 Tbsp Hoisin sauce; 2 Tbsp Ketchup; 2 Tbsp Soy sauce, low-sodium; 2 tsp Oil, toasted sesame; 1 tsp Chili garlic sauce

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Hoisin is a sweet sauce common in Chinese cooking that makes this easy weeknight stir-fry absolutely packed with flavor. It's worth tracking it down if you don't already have a jar in your fridge.

Ingredients

Metric

Servings:

White or Brown Rice:

Rice, uncooked white or brown - 1 cup

Tempeh and Vegetable Hoisin Stir-Fry:

Tempeh - 16 oz , cubed (sub extra-firm tofu)
Carrots - 1 lb , sliced at a bias
Broccoli - 1 lb , chopped
Oil, cooking - 1 Tbsp
Cashews - 1/3 cup
Lime juice - 2 tsp

Hoisin Stir-Fry Sauce:

Garlic - 2 cloves , chopped
Hoisin sauce - 3 Tbsp
Ketchup - 2 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Oil, toasted sesame - 2 tsp
Chili garlic sauce - 1 tsp

Prep

Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Tempeh / Carrots / Broccoli / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make stir-fry sauce - Whisk together hoisin sauce, ketchup, soy sauce, toasted sesame oil, chili garlic sauce, and garlic. (Can be done up to 5 days ahead)

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Make

Heat a wok with cooking oil over medium heat. Add carrots and saute until carrots are starting to turn golden brown in spots.
Add broccoli to the pan and saute vegetables together until tender, 3 to 6 minutes. (If they are taking a long time to cook, add 1 Tbsp / 15 ml water and cover with a lid. Let the vegetables steam, covered, until tender.)
Add tempeh and stir-fry sauce to the pan and saute everything together until the tempeh is warmed through and the sauce coats everything.
Remove stir-fry from heat and stir in cashews and lime juice.
If rice was made ahead, reheat in the microwave.
Serve stir-fry over rice. Enjoy!

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