I love tempeh! It’s affordable, versatile, quick to make, full of probiotics, plant-based, protein packed, and most importantly, delicious. I get mine from Be Cultured Tempeh, a local South Florida startup that “provides non-soy, organic, unpasteurized, fresh high quality tempeh”.
The Be Cultured gang also mentions other nutritional benefits of tempeh. “Besides being high in protein, tempeh is also an incredible source of manganese, copper, fiber, phosphorus, vitamin B2 and magnesium”
If you live in the South Florida area, I’d highly recommend trying out BeCultured Tempeh! You can figure out where to get BeCultured from their facebook page or ask them by contacting them directly (contact info is also on their facebook page). You can’t beat the freshness of their products and the flavors of the different types of beans they use (adzuki bean, green lentil, black eyed pea, black bean).
Stir-fry recipe loosely inspired by Doctor Yum
Ingredients:
- 4 tablespoons Bragg’s Liquid Aminos (or regular soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 cloves garlic, minced
- 1 teaspoon brown sugar (light or dark)
- 1 small pinch crushed red pepper
- 8 ounces tempeh, cut into one-inch cubes (I used BeCultured Tempeh’s black bean tempeh)
- oil spray (I used avocado oil)
- 1 medium eggplant
- 5 mini tri-colored bell peppers (1 medium bell pepper will also work)
- Frozen Cauliflower Rice with veggies
- Soy Vey Very Very Teriyaki
- 2 sliced green onions for topping (optional)
- fresh squeezed lime (optional)
Instructions:
- Whisk the first 6 ingredients in a bowl. Add the tempeh and stir to coat. Marinate the tempeh for about 10-15 minutes while chopping eggplant.
- Heat a large pan over medium-high heat. Spray oil and once hot, add chopped eggplant. While eggplant is cooking, chop bell pepper and add to pan. Heat for 3-4 minutes until it looks mostly cooked.
- Add frozen cauliflower rice with veggies to eggplant pan and continue cooking.
- While veggie mixture is cooking, cook tempeh in another pan in oil spray over medium-high heat. Cook in the stir-fry pan until slightly browned, about 3-4 minutes.
- Place tempeh in veggie mixture and cook together. Add a splash of teriyaki sauce to taste.
- Add fresh squeezed lime juice to your liking and garnish with sliced green onions.
Notes:
*There is a lot of room to customize this recipe! Feel free to adjust as you please. For example, you could make this dish with rice, brown rice and millet ramen, or even veggie noodles.
If you try this recipe, make sure to tag me at #ahavabite on social media!
ahavabite 