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Tempeh, Cashew, and Mushroom Stir-Fry
with rice / furikake kale chips

Active: 40 Total: 40
For varying textures and flavors, this stir-fry includes a side of crunchy Japanese-inspired kale chips.
Smarts: Soak tempeh in stir-fry sauce to let it soak up flavor, but then be sure to reserve the sauce while the tempeh cooks. You'll pour it over the stir-fry at the end of cooking.


Tempeh, Cashew, and Mushroom Stir-Fry:
  • Water - 1/4 cup + 1/4 cup + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Miso - 2 Tbsp
  • Mirin - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Honey - 2 tsp
  • Sriracha (opt) - 1/2 tsp (sub any hot sauce)
  • Tempeh - 8 oz , sliced into small cubes (sub extra-firm tofu)
  • Mushrooms, any button - 12 oz , sliced (look for pre-sliced to save time)
  • Oil, cooking - 1 Tbsp
  • Cornstarch - 1 tsp
  • Cashews - 1/3 cup
  • Lime juice - 1 tsp
Rice (for 2 nights):
  • Rice, uncooked Basmati - 2 cups
Furikake Kale Chips:
  • Kale, curly leaf - 1 bunch , leaves torn off of stems and stems discarded
  • Oil, olive - 2 tsp
  • Furikake - 1 1/2 Tbsp (this traditionally contains fish, so be sure to get a vegetarian-friendly version like Eden brand if needed)
  • Chili powder - 1 tsp


  1. Rice - (This makes enough for 2 nights. If prepping right before cooking, get oven heating first.) 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)
  2. Make miso stir-fry sauce - Whisk together first portion of water, soy sauce, miso, mirin, rice vinegar, honey, and Sriracha. (Can be done up to 5 days ahead)
  3. Tempeh - Slice into small cubes. (Can be done up to 5 days ahead)
  4. Mushrooms / Kale - Slice mushrooms (if not pre-sliced). Peel leaves off kale and discard stems. Store separately. (Can be done up to 3 days ahead)
  5. Steam and marinate tempeh - Combine tempeh and second portion of water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour stir-fry sauce over tempeh and gently toss to combine. Set aside for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

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  1. Heat oven to 300F / 149C degrees.
  2. Spread kale leaves onto a sheet pan (use two if needed to give them plenty of space). Toss kale with olive oil and then with furikake and chili powder (some of the spices may not stick, but try to get most of them onto the leaves; you can add a bit more olive oil if needed).
  3. Bake kale for 8 to 12 minutes until leaves are crispy. Sprinkle with some salt right out of the oven.
  4. While kale is baking, heat a wok or skillet with cooking oil over medium heat. Use a slotted spoon to remove tempeh from sauce and transfer it to the heated pan (important! save the sauce - you’ll add it back to the pan after the tempeh browns). Saute tempeh until lightly browned, 4 to 6 minutes.
  5. Pour reserved sauce and mushrooms over tempeh and bring to a simmer. Whisk together third portion of water and cornstarch. Add it to simmering sauce and cook everything together until sauce thickens, 3 to 4 minutes.
  6. Remove stir-fry from heat and stir in cashews and lime juice.
  7. If rice was made ahead, reheat in the microwave. (Reserve half for Wednesday.)
  8. Serve stir-fry over rice with kale chips on the side. Enjoy!



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