A while back my husband and I started doing Meatless Monday's. Sometimes we go the day without meat and sometimes just for dinner. It was a way for us to get a ton of veggies, cut back on meat and incorporate other sources of proteins. This is about the time I started cooking with Tempeh. Tempeh, for those of you who have not tried it, is a soy product made from cooked and fermented soybeans often mixed with grains. It is quite different from tofu. It has a lot more density and texture and has a unique but delicious nutty flavor. Tempeh is relatively low in fat (about 8 grams per serving) has a good amount of protein (about 20 grams per serving). The Meatless Monday recipe I will share with you tonight is Thai Style Tempeh Stir Fry.
1 8 ounce package of Tempeh (sliced- see picture above)
1 tsp wok oil
1/2 sliced red onion
3/4 cup julienned bell pepper (red, orange or yellow.. I had all three so I mixed them for color)
2 cups sugar snap peas
1 baby bok choy stalk sliced lengthwise (see image below)
2 cloves garlic minced
1 tbsp minced ginger
1/2 tbsp reduced fat peanut butter
1/2 tsp thai chili powder
2 tbsp ponzu sauce
1 tbsp reduced sodium soy sauce
1 tbsp fresh chopped mint
2 tbsp fresh chopped cilantroPreheat Wok. Add wok oil and tempeh. Brown each side of tempeh for about 3 minutes or until slightly golden. Remove tempeh from wok and set aside. Add onions and bell peppers. Saute for 3 minutes. Add sugar snap peas, bok choy, garlic, and ginger. . Saute together 3-4 minutes until veggies have soften, but still have crunch and texture. Next add the browned tempeh, peanut butter, chili powder, ponzu, soy, mint and cilantro. Saute one minute.
Yields 2 servings. Approx 390 calories and 12 grams of fat per serving
If you have higher caloric needs, or in my case a hubby who does serve over brown rice.
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